Rotisserie Chicken Fried Rice

Course: Main Course

Cuisine: Asian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 1015kcal

Author: Platings and Pairings

Rotisserie Chicken Fried Rice delivers the perfect balance of flavors with crisp texture, effortlessly replicating your favorite restaurant dish. It’s made entirely in one pan, rendering a deeply flavorful result with endless options for customization. So easy, you’ll want to make it again and again!

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Ingredients

2 Tablespoons butter divided
2 cups rotisserie chicken shredded
2 eggs whisked
1 medium shallot minced
3 cloves garlic minced
Salt and pepper to taste
4 cups rice cooked and cooled
2/3 cup frozen peas
3 green onions sliced
¼ cup soy sauce low sodium, or tamari
2 teaspoons oyster sauce

Instructions

Heat 1 TBSP butter in a large skillet or wok over medium-high heat. Once melted, add 2 eggs and scramble. Once fully cooked, remove from heat and set the eggs aside on a plate.
Add the remaining 1 TBSP butter to the now-empty skillet or wok and heat until melted. Add the 1 medium shallot and season with salt and pepper. Saute for 2-3 minutes, until the shallot has softened. Add the 3 cloves garlic and cook 30 seconds longer, until fragrant.
Increase the heat to high and add the 2 cups rotisserie chicken, 4 cups rice, 2/3 cup frozen peas, 3 green onions, ¼ cup soy sauce and 2 teaspoons 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.

Notes

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.

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.

Variations

Alternative protein options - Mix in crispy, shrimp, or pork. Edamame or cubed tofu are great non-meat protein options!
Vegetarian version - Ditch the chicken and mix in other veggies and legumes, depending on your preference. Broccoli florets, red bell pepper, jalapenos, or mushrooms are all delicious options for fried rice.
Flavor boosts and alternatives - Mix in a bit of sesame oil, ginger, chili oil or sriracha for an easy and effective boost of flavor. Always taste to test before adding more. For a flavor alternative, try swapping out the regular soy sauce for some kecap manis (sweet soy sauce). Or, try adding in some kimchi.
Low-carb rotisserie chicken fried rice - Swap the rice for cauliflower rice like I’ve used in this Bacon Cauliflower Fried Rice recipe (AKA Keto Fried Rice).

Nutrition