Rotisserie Chicken Fried Rice
Rotisserie Chicken Fried Rice is a quick and tasty meal that combines tender, juicy chicken with fluffy rice, crisp veggies, and just the right amount of soy sauce and seasoning.…
Tip: save now, cook later.Rotisserie Chicken Fried Rice is a quick and tasty meal that combines tender, juicy chicken with fluffy rice, crisp veggies, and just the right amount of soy sauce and seasoning. The best part is that you use pre-cooked rotisserie chicken, which makes this dish super simple and full of flavor without a lot of hassle.
I love making this dish when I want something satisfying but don’t want to spend hours in the kitchen. Using the rotisserie chicken not only saves time but also gives the fried rice a rich, savory taste that’s hard to beat. Plus, it’s a great way to use up leftover chicken that might otherwise go to waste.
My favorite way to serve this fried rice is straight from the pan, with an extra drizzle of soy sauce or a fried egg on top. It’s perfect for a quick weeknight dinner or even packed up for lunch the next day. Every time I make it, it feels like a little comfort food celebration right at home.
Key Ingredients & Substitutions
Cooked Jasmine Rice: Day-old rice works best because it’s drier and less sticky, giving that perfect fried rice texture. If fresh, spread it out to cool and dry a bit before using.
Rotisserie Chicken: Using pre-cooked chicken saves time and adds great flavor. You can swap this for shredded cooked turkey or tofu for a vegetarian option.
Vegetables: Frozen peas and diced carrots add color and sweetness. You can add bell peppers or corn, or swap peas for edamame for variety.
Soy Sauce & Oyster Sauce: Soy sauce brings saltiness, and oyster sauce adds depth. If you want to skip oyster sauce, extra soy sauce or hoisin sauce works too. Use low-sodium soy sauce if you watch salt.
Eggs: Scrambled eggs mixed in and a fried egg on top! If you prefer, omit the fried egg or replace it with a soft-boiled egg.
How Do You Get the Rice Crispy Without Burning It?
Getting a little crisp on the rice is key for good fried rice. Here’s how I do it:
- Heat your pan or wok on medium-high and add oil before adding rice.
- Break up any clumps with your spatula so rice grains separate well.
- Spread rice evenly and press down gently, let it sit for a minute without stirring to get a light crust.
- Then stir and repeat if you like it crispier, but watch carefully so it doesn’t burn.
A hot pan, a little patience, and constant stirring with breaks give you that perfect texture. This way, the rice stays fluffy but gets tasty crispy bits.
Equipment You’ll Need
- Large skillet or wok – gives you plenty of space to stir-fry the rice and veggies without spilling.
- Spatula – great for breaking up rice clumps and mixing everything evenly.
- Small frying pan – handy for cooking those crispy sunny-side-up eggs separately.
- Knife and cutting board – for chopping green onions, garlic, and carrots easily.
Flavor Variations & Add-Ins
- Swap rotisserie chicken for cooked shrimp for a light seafood twist.
- Add diced pineapple for a sweet and tangy flavor that pairs well with soy sauce.
- Mix in chopped kimchi for a spicy, fermented kick and extra crunch.
- Use brown rice instead of jasmine rice for a nuttier taste and more fiber.
Rotisserie Chicken Fried Rice
Ingredients You’ll Need:
- 3 cups cooked jasmine rice (preferably day-old)
- 2 cups rotisserie chicken, shredded
- 1 cup frozen peas
- ½ cup diced carrots
- 3 green onions, sliced (separate white and green parts)
- 2 cloves garlic, minced
- 2 eggs
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp oyster sauce (optional)
- 1 tbsp vegetable oil or sesame oil
- 1 tsp chili sauce or Sriracha (optional, for heat)
- Salt and pepper to taste
- Extra oil for frying eggs
Time Needed
This meal takes about 20 minutes from start to finish. Preparing and cooking the ingredients, plus frying the eggs on top, is quick and easy—perfect for a tasty weeknight dinner.
Step-by-Step Instructions:
1. Sauté Aromatics and Vegetables
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions and minced garlic. Cook for about 30 seconds until fragrant. Then add diced carrots and peas, cooking for 3-4 minutes until the vegetables become tender.
2. Cook Eggs in the Pan
Push the veggies to one side of the pan. Crack the two eggs into the empty side and scramble lightly until fully cooked. This will mix into your fried rice for extra flavor and texture.
3. Add Chicken and Rice
Stir shredded rotisserie chicken into the vegetables and eggs. Then add the cooked rice, breaking up any clumps. Mix everything together well.
4. Season and Crisp the Rice
Pour the soy sauce and optional oyster sauce over the rice mixture. Stir frequently to distribute the sauces evenly and coat the rice. Cook another 3-5 minutes, letting the rice get a little crispy without burning. Season with salt and pepper to your taste.
5. Fry Topping Eggs
Meanwhile, heat some oil in a small pan over medium heat. Fry two sunny-side-up eggs until the edges are crispy but the yolks remain runny.
6. Plate and Garnish
Serve the fried rice on plates topped with the crispy fried eggs. Garnish with the green parts of the sliced green onions and drizzle with chili sauce or Sriracha if you like some heat. Enjoy your delicious homemade rotisserie chicken fried rice!
Can I Use Fresh Rice Instead of Day-Old Rice?
Yes, but fresh rice tends to be more moist and sticky. To prevent clumping, spread fresh cooked rice on a baking sheet and let it cool and dry for at least 30 minutes before using.
What Can I Substitute for Rotisserie Chicken?
You can use leftover cooked chicken, shredded turkey, or even tofu for a vegetarian option. Just be sure the protein is cooked and shredded or diced before adding.
How Should I Store Leftover Fried Rice?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a skillet or microwave, adding a splash of water or oil if it seems dry.
Can I Make This Recipe Spicier?
Absolutely! Add extra chili sauce, Sriracha, or chopped fresh chili peppers to the rice while cooking, or serve with hot sauce on the side for guests to add as they like.
