Rotisserie Chicken Fried Rice

If you thought fried rice was the kind of dish best left to ordering from your favorite Asian restaurant, think again! You won’t need any fancy equipment or special skills, just a large skillet, griddle, or wok! 

This recipe calls for rotisserie chicken, making it one of the quickest and easiest dishes you can have on the table within 10-15 minutes while offering a wholesome, balanced meal for the family. Plus, you get to save money on takeout – what a win!

Rotisserie chicken fried rice is my latest addiction, but I have a couple other fried rice recipes that I love too. Be sure to check out my Hibachi Fried Rice, Easy Bacon Fried Rice, and Instant Pot Pork Fried Rice. 

Ingredient notes

• Butter – Use unsalted butter for better control of the salt content in this dish, otherwise salted butter is fine too. 
• Rotisserie chicken – You can use a store-bought rotisserie chicken, of use the leftovers if you made my easy roasted chicken recipe.
• Eggs – Scrambled in the melted butter for incredible flavor.
• Shallot – A classic aromatic, combined with the minced garlic to form the foundational flavor of this chicken fried rice recipe. 
• Garlic – Freshly minced garlic cloves will always provide the best depth of aromatic flavor. 
• Salt and pepper – To taste.
• Rice – You’ll need cooked and cooled rice. I like to use long grain white rice when making fried rice, but you can also use jasmine rice or short grain white rice. Leftover rice from other meals is a great option! Brown rice can even be used, if you prefer. 
• Frozen peas – Typically always in my freezer as a makeshift ice pack! Jokes aside, make sure you use frozen peas since freshly cooked peas will turn mushy from the high heat. 
• Green onions – Finely sliced and combined with the rest of the ingredients during the last few minutes of cooking. 
• Soy sauce – You’ll want to use low-sodium soy sauce to ensure that your fried rice isn’t overly salty. Feel free to use tamari or coconut aminos instead. 
• Oyster sauce – Essential for authentic savory richness. Make sure to use a high-quality brand. 

How to make it

Step 1

Scramble the eggs

• Heat 1 tablespoon of butter in a large skillet or wok over medium-high heat. 
• Once melted, add eggs and scramble. 
• Once fully cooked, remove from heat and set the eggs aside on a plate.

Step 2

Saute the aromatics

• Add the remaining butter to the now-empty griddle or wok and heat until melted. 
• Add the minced shallot and season with salt and pepper. Saute for 2-3 minutes, until the shallot has softened. 
• Add the garlic and cook for 30 seconds longer, until fragrant.

Step 3

Add remaining ingredients and serve

• Increase the heat to high and add in the chicken, rice, peas, green onions, soy sauce, and oyster sauce. Stir to combine.
• Fry over high heat for approximately 3 minutes, until it’s getting nice and brown, and crispy.
• Add the eggs and stir to combine. 
• Serve immediately and enjoy!

Other ways to cook rice

While leftover cooked rice offers the ultimate convenience for making any fried rice dish, you can also prepare the perfect batch of rice from scratch with minimal effort. Here are two hands-off methods I prefer to the traditional stovetop approach.

• Instant Pot Rice: Make perfect, fluffy rice in your Instant Pot every time with this simple, no-fuss recipe. Learn how to cook white, basmati, jasmine, and brown rice, plus how to use the Instant Pot rice button effectively.
• Rice Cooker Rice: Make perfectly tender and fluffy rice every time with your electric rice cooker and this simple guide. Just measure your rice and water, push the button, and come back to perfect results. It’s even more straightforward than a pressure cooker!

Tips and tricks

• Use cold, day-old rice straight from the refrigerator. The dried-out grains separate easily and fry without becoming mushy. If using fresh rice, spread it on a baking sheet and chill for 1-2 hours to remove moisture.
• The signature “hibachi” technique comes from quick frying over very high heat. Ensure your pan or griddle is hot before adding the rice to ensure crispy bits. 
• Have all ingredients ready (cut, sliced, measured, and within arm’s reach) before you start cooking. This recipe moves very fast once the heat is on, and there’s no time to stop and prep.
• Feel free to adapt this recipe with what you have. Swap shallots for a mix of onion and garlic. Add bacon for extra salty, deep flavor. Different veggies can also be added.
• Use a large griddle or wok. A generous surface area is essential as it prevents overflow and allows the rice to spread out in a thin layer. This ensures maximum contact with the hot pan, which is key for evaporating excess moisture and achieving the proper fried rice texture.

Serving suggestions

Serve this easy rotisserie chicken fried rice with some Asian-inspired favorites. It beats takeout on any day!

• Din Tai Fung Green Beans
• Spicy Edamame
• Garlic Bok Choy
• Kimchee (Kimchi)
• Broccoli Stir Fry
• Air Fryer Potstickers
• Kung Pao Brussel Sprouts
• Cucumber Salad
• More → 35+ Sides for Fried Rice

Storing

• Store any leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. I like to package it into individual Ziploc sandwich bags and freeze it laying flat.
• To reheat leftover chilled or thawed frozen chicken fried rice, heat 1 Tablespoon of butter or oil in a medium skillet or in your Instant Pot using the “saute” setting. Add the chicken fried rice and cook until warmed through, about 5-7 minutes. A splash of broth may be needed if your chicken appears a bit dry. 

Did you make this rotisserie chicken fried rice?

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