Rotisserie Chicken Fried Rice

White bowl of Weeknight Fried Rice with leftover rotisserie chicken, carrots, and green peas

You'll love this easy fried rice recipe that uses rotisserie chicken. Make the most of your leftovers to create a simple, one-pan meal that's meal prep friendly and ready in less than 30 minutes.

Course Dinner, Meal Prep

Cuisine Asian, Chinese, Chinese American

Keyword Chicken Fried Rice, Fried Rice, One Pan, Rotisserie Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 504kcal

Author Cara Harbstreet

Equipment

Large Nonstick Skillet
cutting board and sharpened knife
small prep bowls
heat-proof spatula

Ingredients

4 cups cooked white rice chilled
1 medium yellow onion diced
2 large carrots peeled, sliced, and quartered
1 cup frozen green peas
3 large eggs lightly beaten
2 cups rotisserie chicken, white and dark meat chopped or shredded
2 tbsp sesame oil
2 tbsp butter
1 tbsp low sodium soy sauce
2 cloves garlic minced
2 green onions sliced thin
toasted sesame seeds optional

Instructions

Heat a large nonstick skillet over medium-high heat. Once skillet is heated, quickly scramble the eggs until cooked, breaking apart into small pieces with a wooden spoon or spatula. Remove the cooked eggs from the skillet and set aside.
Add half of the butter to the heated pan and increase the heat to high. Add the carrots and onions to the skillet and saute 6-8 minutes or until carrots begin to soften and onions are translucent.
Add the remaining butter, along with the chilled rice. Flatten the rice into the bottom of the pan to break up any large chunks. Drizzle the soy sauce and sesame oil over the rice. Stir to combine and cook over high heat, stirring occasionally or flipping rice mixture to brown evenly.
After a few minutes, add the green peas, chicken, and garlic. Continue cooking over high heat until sections of the rice mixture start to brown or stick, about 5 minutes. Remove from heat and stir in the eggs.
Top with sliced green onions and sesame seeds, if using. Serve immediately.

Notes

If you are not using leftover rice, adjust cooking time to account for rice cooking time and chill time (at least 20 minutes).

To chill rice quickly, spread cooked rice onto a baking sheet. Place in the freezer or refrigerator for 10-15 minutes, then continue with instructions as written.

Nutrition