Rotisserie Chicken Fried Rice is a quick and tasty way to turn simple leftovers into a delicious meal. It combines tender bits of rotisserie chicken with fluffy rice, crisp vegetables, and a touch of soy sauce for that classic fried rice flavor. The mix of juicy chicken and crunchy veggies keeps every bite interesting and satisfying.
I love making this dish when I don’t feel like cooking from scratch but still want something filling and flavorful. Using store-bought rotisserie chicken saves so much time and adds a nice smoky flavor. Plus, it’s a great way to use up any leftover rice you have in the fridge, which makes dinner feel a little less like work.
My favorite way to serve this fried rice is straight from the pan, hot and fresh, sometimes with a fried egg on top or a sprinkle of green onions. It’s one of those meals that everyone can enjoy anytime—whether for a busy weeknight dinner or a quick lunch. I always find it to be a comforting, no-fuss dish that feels like a small celebration of leftover magic.
Key Ingredients & Substitutions
Cooked Rice: Day-old white rice works best because it’s drier and less sticky. If fresh, spread it out to cool before using. You can swap white rice for brown or jasmine rice, but cooking time may vary.
Rotisserie Chicken: Using rotisserie chicken saves time and adds great flavor. Leftover cooked chicken or shredded turkey also works well if you want a different protein.
Vegetables: Peas, carrots, and green onions add color and crunch. Frozen peas can be swapped for fresh or other veggies like bell peppers or corn based on what you have on hand.
Soy Sauce & Sesame Oil: Soy sauce provides saltiness and depth, while sesame oil adds a nutty aroma. Use low-sodium soy sauce if you want less salt. If you don’t have sesame oil, a small drizzle of toasted oil or omit it with minor flavor change.
Eggs: Eggs add richness and texture. If allergic or avoiding eggs, you can skip or use tofu scramble as a plant-based substitute.
How Can I Make Perfect Fried Rice Without It Turning Mushy?
The secret to great fried rice is handling your ingredients and heat carefully to keep texture and flavor balanced.
- Rice: Use day-old rice or cooled freshly cooked rice, breaking up clumps before cooking.
- High Heat: Cook on medium-high heat to quickly fry ingredients without steaming them.
- Cook in Stages: Sauté vegetables first, then cook eggs separately before combining with rice and chicken. This prevents overcrowding and ensures even cooking.
- Stir Often: Keep stirring to avoid sticking and promote even heat distribution.
- Season at the End: Add soy sauce and sesame oil after rice is mixed in, so flavors coat everything well without making it soggy.
Equipment You’ll Need
- Large skillet or wok – perfect for stir-frying and gives the rice a nice, even cook.
- Spatula or wooden spoon – helps you stir and scramble the eggs without scratching your pan.
- Measuring spoons – for adding just the right amount of soy sauce and oils.
- Knife and cutting board – to chop your veggies and slice green onions easily.
Flavor Variations & Add-Ins
- Swap rotisserie chicken for cooked shrimp or tofu to change up the protein easily.
- Add diced bell peppers or snap peas for extra crunch and sweetness.
- Use sriracha or chili flakes if you like a spicy kick.
- Try adding a splash of oyster sauce for a richer, slightly sweet flavor.
How to Make Rotisserie Chicken Fried Rice
Ingredients You’ll Need:
- 2 cups cooked white rice (preferably day-old)
- 1 ½ cups rotisserie chicken, shredded
- 1 cup frozen peas, thawed
- 1 cup carrots, diced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (or any neutral oil)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 10 minutes of cooking. Using cooked rotisserie chicken and day-old rice helps speed things up, making it a quick and tasty meal you can prepare in about 20 minutes total.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced carrots and peas, stir-frying for 2-3 minutes until they are tender. Then add the minced garlic and cook for about 30 seconds until fragrant.
2. Scramble the Eggs:
Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble them until just set. Once done, mix the eggs with the vegetables.
3. Add Rice and Chicken:
Add the remaining tablespoon of vegetable oil to the pan. Then, add the cooked rice, breaking up any clumps and stirring well to combine. Next, stir in the shredded rotisserie chicken, soy sauce, and sesame oil. Stir-fry everything together for 3-4 minutes until heated through and mixed well.
4. Final Touches:
Season with salt and pepper to taste. Stir in the sliced green onions, then remove the pan from the heat. Serve your delicious fried rice hot and enjoy!
Can I Use Freshly Cooked Rice Instead of Day-Old Rice?
Yes, but freshly cooked rice tends to be more moist and sticky. To prevent mushy fried rice, spread the warm rice on a baking sheet to cool and dry out a bit before using.
Can I Substitute Rotisserie Chicken with Another Protein?
Absolutely! You can use leftover cooked chicken, shrimp, tofu, or even diced ham—just make sure it’s pre-cooked so it heats through quickly in the stir-fry.
How Should I Store Leftover Fried Rice?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, or microwave until warmed through.
Is It Okay to Use Low-Sodium Soy Sauce?
Yes! Low-sodium soy sauce is a great option if you want to control the saltiness. Just taste and adjust the amount to suit your preference.
