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Quick Leftover Rotisserie Chicken Fried Rice

Close-up of a white bowl filled with savory Leftover Rotisserie Chicken Fried Rice, topped with green onions.
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Make a fast and flavorful fried rice using leftover rotisserie chicken and cold rice for a restaurant-style texture.

Ingredients

Scale
  • 3 cups cold cooked rice (day old is best)
  • 1 tablespoon vegetable oil
  • 1 cup shredded leftover rotisserie chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chopped onion and cook until softened, about 2 minutes.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Push the onion and garlic to one side of the skillet. Pour the beaten eggs onto the empty side and scramble quickly until just set. Break the eggs into small pieces.
  5. Add the shredded rotisserie chicken and frozen mixed vegetables to the skillet. Stir fry for 3 to 4 minutes until the chicken is heated through and the vegetables are tender.
  6. Add the cold cooked rice to the skillet. Break up any clumps with your spatula. Stir fry for 5 minutes, pressing the rice against the hot surface to dry it out slightly.
  7. Pour the soy sauce and sesame oil over the rice mixture. Sprinkle with white pepper.
  8. Stir everything together until the rice is evenly coated and heated through, about 1 to 2 minutes. Serve immediately.

Notes

  • Using cold, day old rice prevents the fried rice from becoming mushy.
  • If you do not have leftover rice, cook fresh rice and spread it on a baking sheet to cool quickly in the refrigerator for at least 30 minutes.
  • Adjust the soy sauce amount based on how salty your rotisserie chicken already is.

Nutrition

Find it online: https://sundayflavor.com/leftover-rotisserie-chicken-fried-rice/