Rotisserie Chicken Fried Rice

Rotisserie chicken fried rice is an easy, flavorful dish with an array of colors and textures that will leave everyone begging for seconds! Made simply using rotisserie chicken, scrambled eggs, mixed veggies, and leftover rice, this dish comes together in minutes and is perfect for busy weeknights.

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Chicken Fried Rice with Rotisserie Chicken

Our family almost always has a rotisserie chicken in the refrigerator whether in whole form or already chopped up, it’s a fridge staple in our house.

And ham fried rice is a staple on our menu, so I thought it’d be fun to share a super simple chicken fried rice recipe where you don’t even have to cook the chicken (unless you want to of course) but instead you can just make it with leftover rotisserie chicken!

In this recipe, we’re taking a classic chicken fried rice recipe, complete with cooked chicken, eggs, mixed veggies, aromatics, and seasonings, and we’re adding the sweetness of raisins and crunchy slivered almonds to make it a fried rice unlike anything you’ve tried before. The combination of all of those flavors and textures will have everyone licking their plates clean!

1. Cooked chicken – you can grab a rotisserie chicken from the grocery store if you’d like, or use whatever leftover chicken you had from yesterday’s chicken dinner (just skip chicken that’s breaded like almond chicken or chicken tenders).
2. Coconut aminos – we love coconut aminos but you can also use soy sauce if you prefer.
3. Cooked rice – leftover rice is great for this recipe because it needs to be cold. I often plan fried rice into my menu for later in the same week that I made something like orange chicken or teriyaki chicken bowls. And p.s., this is how I cook rice – it’s perfect for this fried rice!
4. Toasted sesame oil – this is just a finisher oil to add flavor after you cook the rice, I think it adds a good amount of flavor and brings everything together but if you don’t have it, you can skip it.
5. Slivered almonds – definitely go with slivered in this to give the rice texture. Sliced almonds are too thin. If you can’t find slivered almonds, rough chop almonds instead.
6. Raisins – regular or golden raisins are great in this. They really add a nice sweetness to the fried rice, so don’t skip them unless you really can’t stand raisins.

This fried rice is about as easy it gets, especially since we’re using already cooked chicken and rice! I’ve included a basic outline of how to make this below but make sure to read the full recipe card at the bottom for full instructions (and a video).

1 – Prep your Ingredients

1. Combine the chopped chicken with coconut aminos.
2. Toast the slivered almonds to 2-3 minutes.

2 – Cook all the fried rice mix-ins

1. Melt butter in a hot wok and swirl all around the pan.
2. Cook the scrambled eggs in the hot wok then remove from the pan.
3. Add another tablespoon of butter then add the frozen peas and carrots and cook for 1-2 minutes, until they’re hot. Then add the raisins to the pan and heat until warm.
4. Add the diced chicken into the wok with the vegetables and stir until warm.

3 – finish the fried rice

1. Make a well in the center. Add butter and let it melt then immediately add the cooked rice into the butter and let it cook for a minute.
2. Mix the rice with all of the other ingredients and let it cook for 3-4 minutes, until rice is heated.
3. Add the seasonings over the fried rice mixture and stir until combined.
4. Mix in the eggs, almonds, and the additional coconut aminos to finish off the rice.

Once the rice is mixed and heat thoroughly, remove it from heat then add the toasted sesame oil and stir to combine. This is just a perfect way to finish off the dish – it really does add a ton of flavor!

Serve the chicken fried rice immediately or let it cool down a bit, it’s good either way! This makes a great side dish or main dish – totally up to you!

How to store leftover fried rice

We love making a big batch of this to eat throughout the week! To store, just put the leftover fried rice in an airtight container and keep it in the refrigerator for up to five days.

To reheat, you can either put everything back on the stove and heat on high heat until warm or if you want more of the hands off approach, I like to add a tiny amount of chicken broth (just to keep it from getting super dry) and putting it in a cold oven. Preheat the oven to 350 degrees and let everything just warm up with the oven.

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Rotisserie Chicken Fried Rice

This chicken fried rice combines store-bought rotisserie chicken, eggs, mixed veggies, raisins, and almonds in a fried rice unlike any you’ve ever tried! It’s sweet, savory, and has so much flavor!

Cook ModePrevent your screen from going dark

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

Serves 4 people

Ingredients

• ▢ ½ cup cooked chicken diced
• ▢ 4 TBS coconut aminos divided
• ▢ ¼ cup slivered almonds
• ▢ 4 TBS salted butter divided
• ▢ 2 eggs beaten
• ▢ 1 cup frozen peas and carrots thawed
• ▢ salt to taste
• ▢ ½ cup raisins
• ▢ 2 cups cooked rice cold
• ▢ 2 tsp garlic powder
• ▢ 1 tsp granulated ginger
• ▢ 1 tsp toasted sesame oil

Instructions

• Cut the chicken into small pieces and place them into a medium sized bowl.
  1/2 cup cooked chicken
• Add one tablespoon of coconut aminos into the finely chopped chicken and stir until the coconut aminos are fully mixed into the chicken.
  4 TBS coconut aminos
• Add the almonds into a cold wok or a large skillet and heat the wok to medium high heat.
  1/4 cup slivered almonds
• Stir the almonds until they are a golden color. Remove them from the pan and set them aside in a bowl.
•  Add one tablespoon of butter. Evenly coat the wok with the butter.
  4 TBS salted butter
• Immediately add the eggs into the pan and cook until they are scrambled. Remove the eggs from the pan and set them aside to add back in later.
  2 eggs
• Add another tablespoon of butter to the wok and swirl around again until it coats the pan.
  4 TBS salted butter
• Add the frozen peas and the carrots into the wok and stir into the butter. Sprinkle a pinch of salt onto the peas and carrots. Stir the veggies and salt together in the hot pan and stir for one to minutes or until the are hot.
  1 cup frozen peas and carrots, salt to taste
• Add in the raisins and stir for one to two minutes until they are warmed up.
  1/2 cup raisins
•  Add the coconut diced chicken into the wok with the vegetables and stir in until it’s warm.
• Make a well in the center of all the ingredients. Push them all to the sides of the wok.
• Add two tablespoons of butter and let it melt. Then immediately add the cooked rice and stir it into the butter for about a minute.
  4 TBS salted butter, 2 cups cooked rice
• Mix the rice together with all the other ingredients. Stir the rice and all the vegetables together for about three minutes or until the ricfe is heated and fried.
• Add the seasonings garlic and ginger over the fried rice mixture and continue to stir for about one minute or until the seasonings are evenly combined into the fried rice.
  2 tsp garlic powder, 1 tsp granulated ginger
• Mix in eggs, almonds, and the coconut aminos. Taste the fried rice and decide if you need more salt before you finish the fried rice.
  4 TBS coconut aminos
• Remove the fried rice from the heat and stir the sesame oil into the fried rice until it is evenly mixed throughout.
  1 tsp toasted sesame oil
• Taste one more time and add any extra coconut aminos or salt if it still needs more flavor.
• Serve the fried rice hot.

Tips & Notes:

Store leftover rice just in an airtight container and keep it in the refrigerator for up to five days.

Have everything prepped and ready to go. Stir fry moves fast. Everything gets added in layers to the high heat and only cooked for like a minute. Prep everything first so you can just toss it in as you get to it in the recipe.

Use up fresh veggies. Using frozen veggies is just another way to make this recipe more convenient. However, if you have the time and desire to dice veggies, feel free to toss them in fresh. They just need to be cooked longer – cook them until they’re softish before moving on.

Use leftover takeout rice. Have takeout containers of rice leftover from last night’s dinner? Turn them into this fried rice – takeout places always give you more rice than you actually eat and this is a great way to reuse that rice in something different than you ate the first time around!

Skip the chicken and make it a side dish! Follow the same recipe but skip adding the chicken to make it a great side dish for your favorite recipes – it’d be great alongside this coconut chicken!

Nutrition Info

Calories: 376kcal, Carbohydrates: 46g, Protein: 8g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 112mg, Sodium: 495mg, Potassium: 353mg, Fiber: 4g, Sugar: 0.5g, Vitamin A: 3793IU, Vitamin C: 5mg, Calcium: 58mg, Iron: 2mg

Nutritional Disclaimer

Author: Britni Vigil

Course: Dinner

Cuisine: American

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