Rotisserie Chicken Fried Rice is a quick and tasty dish that brings together tender, flavorful chicken with fluffy rice, crisp veggies, and a touch of soy sauce magic. The rotisserie chicken adds a juicy, savory twist that makes this fried rice extra special without all the extra work.
I love making this when I want something satisfying but don’t want to spend a lot of time cooking. Using leftover rotisserie chicken means the meal comes together fast, and you get that wonderful roasted chicken flavor mixed right in. It’s a simple way to turn a few ingredients into a comforting, well-rounded meal.
My favorite way to enjoy this fried rice is straight from the pan with a little extra soy sauce and a sprinkle of green onions on top. It’s perfect for a quick weeknight dinner or even packed for lunch the next day. Plus, it’s a great way to use up any veggies you’ve got in the fridge—adding to the fun and flavor!
Key Ingredients & Substitutions
Rice: Day-old, long-grain rice works best because it’s drier and less sticky. If you don’t have day-old rice, spread freshly cooked rice on a tray to cool and dry a bit before cooking.
Rotisserie Chicken: This makes the recipe super easy and adds great flavor. If you don’t have it, leftover cooked chicken or even cooked turkey can be used.
Vegetables: Carrots and peas add crunch and sweetness. You can swap peas for corn or bell peppers if you prefer. Frozen veggies are fine and quick to use.
Sauces: Soy sauce is the main seasoning, and oyster sauce adds depth but is optional. For a vegetarian twist, swap soy sauce for tamari and skip oyster sauce.
Oil: Vegetable or sesame oil works well. Sesame oil gives a nice nutty flavor but use sparingly as it’s strong.
How Can I Get Perfect Texture in Fried Rice?
The secret to good fried rice lies in cooking order and handling ingredients carefully:
- Cook eggs first and set aside to keep them fluffy and not overcooked later.
- Sauté aromatics (green onion whites, garlic, ginger) briefly to release flavors but avoid burning.
- Cook vegetables until slightly crisp so they still have texture.
- When adding rice, break up any clumps so each grain can fry properly and get a little crisp.
- Add eggs back last and stir gently to combine without breaking them up too much.
Using a hot pan and cooking quickly in batches if needed keeps everything flavorful and avoids sogginess.
Equipment You’ll Need
- Large skillet or wok – perfect for tossing ingredients quickly and getting that slight crisp on the rice.
- Spatula – helps stir and break up rice clumps without smashing the ingredients.
- Knife and cutting board – to chop vegetables and shred chicken easily.
- Measuring spoons – for accurate amounts of soy sauce and oils, so flavors stay balanced.
Flavor Variations & Add-Ins
- Swap rotisserie chicken for shrimp or diced tofu to change the protein and keep it light.
- Add diced pineapple for a sweet contrast that pairs well with soy and ginger.
- Use chopped bell peppers or green beans instead of peas for different crunch and color.
- Mix in a dash of chili flakes or sriracha if you like heat and extra flavor.
How to Make Rotisserie Chicken Fried Rice
Ingredients You’ll Need:
- 3 cups cooked long-grain rice (preferably day-old)
- 2 cups rotisserie chicken, shredded
- 2 large eggs, beaten
- 1 cup diced carrots
- 1 cup frozen peas, thawed
- 4 green onions, thinly sliced (separate white and green parts)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons vegetable oil or sesame oil
- 1 teaspoon grated ginger (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. It’s quick to prepare since most ingredients are simple and the rice is already cooked. It’s perfect for a speedy, tasty meal!
Step-by-Step Instructions:
1. Cook the Eggs:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them gently until just set. Remove the eggs from the skillet and set aside. This keeps the eggs fluffy and ready to mix in later.
2. Sauté Aromatics and Vegetables:
In the same skillet, add the remaining tablespoon of oil. Add the white parts of green onions, the minced garlic, and grated ginger if you’re using it. Sauté for about 30 seconds until everything smells wonderful. Then, add the diced carrots and peas. Cook for 3-4 minutes until the vegetables are tender but still have a bit of crunch.
3. Add Chicken and Rice:
Stir the shredded rotisserie chicken into the vegetables, mixing well. Then add your cooked rice, breaking apart any clumps with your spatula. Cook everything together for 3-4 minutes, so the rice heats through and gets a slight crisp.
4. Combine All and Season:
Return the scrambled eggs to the skillet and stir them in evenly. Pour over the soy sauce and oyster sauce (if using), stirring to coat everything nicely. Season with salt and pepper to taste. Cook for another 1-2 minutes while stirring frequently.
5. Serve and Enjoy:
Remove from heat and sprinkle the green parts of the sliced green onions on top for a fresh flavor. Serve your tasty Rotisserie Chicken Fried Rice hot and enjoy!
Can I Use Freshly Cooked Rice Instead of Day-Old Rice?
Yes, you can! Just spread the hot freshly cooked rice on a baking sheet and let it cool uncovered for about 30 minutes to dry out a bit. This helps prevent soggy fried rice.
Can I Substitute Rotisserie Chicken with Another Protein?
Absolutely! Leftover cooked chicken, cooked shrimp, tofu, or even diced ham work well. Just make sure the protein is cooked before adding it to the skillet.
How Should I Store Leftover Fried Rice?
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat or in the microwave, adding a splash of water or oil if it feels dry.
Can I Make This Recipe Vegan or Vegetarian?
Yes! Skip the eggs and chicken, and add tofu or extra veggies instead. Use tamari or a vegan soy sauce alternative and omit oyster sauce or replace it with a mushroom-based sauce.
