Rotisserie Chicken Fried Rice

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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!

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings: people

Calories: 376kcal

Author: Britni Vigil

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.

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