Print

Quick Crispy Rotisserie Chicken Fried Rice Recipe 15-Minute Easy Meal

quick crispy rotisserie chicken fried rice - featured image
Print Recipe

A fast and flavorful fried rice recipe using leftover rotisserie chicken, ready in just 15 minutes. Perfect for busy weeknights, this dish features crispy chicken pieces, toasted rice, and simple pantry ingredients.

Ingredients

Scale
  • 2 cups rotisserie chicken, shredded or chopped into bite-sized pieces
  • 3 cups cooked white rice (preferably day-old; jasmine or long-grain)
  • 2 tablespoons vegetable oil (canola or sunflower)
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 3 stalks green onions, sliced thinly
  • 1 cup frozen peas and carrots, thawed
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Shred or chop about 2 cups of rotisserie chicken into bite-sized pieces. Slice 3 green onions thinly, thaw 1 cup frozen peas and carrots, and beat 2 large eggs in a small bowl. Set all ingredients near your stove.
  2. Heat a wok or large skillet over medium-high heat and add 2 tablespoons vegetable oil. Heat until hot but not smoking, about 2 minutes.
  3. Pour the beaten eggs into the hot pan, swirling to create a thin layer. Let cook undisturbed for about 30 seconds, then scramble gently until just set but still soft. Remove eggs and set aside (about 2 minutes).
  4. Add a little more oil if needed, then add the rotisserie chicken pieces. Let them sizzle undisturbed for 2-3 minutes until golden and slightly crispy on the edges, stirring occasionally.
  5. Add minced garlic and the white parts of the green onions to the chicken. Stir for 30 seconds until fragrant. Then add peas and carrots and cook for another 2 minutes until heated through.
  6. Break up any clumps of rice and add it to the pan. Spread it out and let it sit for 1 minute to toast slightly, then stir to combine with chicken and veggies. Cook about 3 minutes.
  7. Pour in 3 tablespoons soy sauce and 1 teaspoon sesame oil evenly over the rice. Stir well to coat everything. Add the cooked eggs back to the pan and toss gently to combine. Season with salt, pepper, and optional crushed red pepper flakes to taste.
  8. Sprinkle the green onion tops over the fried rice for garnish and serve immediately.

Notes

Use day-old rice for best texture; freshly cooked rice can be cooled on a tray before frying. Avoid stirring constantly to allow crispy bits to form. Leftover rotisserie chicken is ideal for flavor and convenience. For gluten-free, substitute soy sauce with tamari.

Nutrition

Keywords: fried rice, rotisserie chicken, quick meal, easy dinner, crispy chicken, weeknight recipe, leftover chicken, 15-minute meal

Find it online: https://tomyumy.com/quick-crispy-rotisserie-chicken-fried-rice-recipe-15-minute-easy-meal/