Easy Rotisserie Chicken Fried Rice

Using rotisserie chicken makes this chicken fried rice so easy to make. It’s a great dinner recipe for busy nights and guarantees clean plates all around. 

Fried rice is the kind of meal I turn to when I need to get dinner ready quickly. I love this rotisserie chicken version because so much of the work is done for me. Even better when I have some cooked rice ready to go. In fact, lately I like to cook double the amount of rice I need and then store the rest in the fridge or freezer for fried rice emergencies. I do the same with rotisserie chickens, often buying 2 or 3 chickens and shredding them ahead to make dinner time easier. If the rice and chicken are cooked, all that is needed is to stir fry the vegetables, add a delicious sauce and serve. Dinner in a flash!

Ingredients and Substitutions

• Rotisserie chicken. You can used cooked and shredded chicken breasts and thigh meat too. This recipe works just as well with beef, pork or shrimp.
• White rice. I used Jasmine rice but Basmati will also work. Cauliflower rice can also be used for a low carb meal.
• Vegetable oil. I like using avocado oil but canola oil will also work
• Onion.
• Celery. 
• Carrots. 
• Bell pepper. 
• Frozen peas.
• Garlic. 
• Soy sauce. Tamari or coconut aminos are good substitutions if you want a gluten-free meal.
• Oyster sauce. 
• Sesame oil. 
• Lemon juice. 
• Salt and black pepper. White pepper can also be used.
• Spring onion / Green onion.

How to make chicken fried rice

1. Prep the chicken and rice: Shred a store-bought rotisserie chicken, discarding the skin and bones. Cook long grain rice and allow to cool completely before using in fried rice. Day-old rice is the best for fried rice. This is a great place to use leftover rice.
2. Frying: Heat a large skillet or wok over medium-high heat and add a splash of oil. Stir fry the onion, celery, carrots and red bell pepper until the veggies start to soften. Add the minced garlic, frozen peas, rotisserie chicken and rice and stir fry for another minute or two. At this stage you can also add a few beaten eggs to the pan and allow to scramble then stir into the rice.
3. Sauce: Combine soy sauce, oyster sauce, sesame oil and lemon juice in a small bowl then pour over the rice. Stir fry then adjust seasoning by adding salt and pepper to taste if necessary before serving with chopped spring onion (scallions).

Vegetables to use in fried rice

• Onion
• Celery
• Carrot
• Garlic
• Bell peppers
• Frozen peas
• Baby corn
• Sugar snap peas
• Green beans
• Broccoli florets
• Chinese cabbage
• Bok choy / Pak choy
• Mushrooms

Making ahead, freezing and reheating

1. Make ahead: The rice can be made up to 3 days ahead and kept in the fridge. Cold rice works best when making fried rice. The finished fried rice can be kept in an airtight container in the fridge for up to 3 days making this a great recipe to meal prep.
2. Freezing: Allow the fried rice to cool completely then transfer to freezer-safe containers. Freeze for up to 3 months. Allow to thaw in the fridge.
3. Reheating: If using frozen, allow to thaw completely. Reheat the fried rice in a hot pan/wok or in a microwave oven until heated through.

Easy dinner recipes