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Easy Rotisserie Chicken Fried Rice - A Fast, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cold, cooked white rice (preferably day-old; jasmine works best)
  • 2 cups shredded rotisserie chicken (skin removed, lightly chopped)
  • 2 tablespoons neutral oil (canola, avocado, or peanut oil)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 1 cup frozen peas and carrots (no need to thaw)
  • 2 large eggs, lightly beaten
  • 3 tablespoons low-sodium soy sauce (plus more to taste)
  • 1 tablespoon oyster sauce (optional for extra savoriness)
  • 1 teaspoon toasted sesame oil
  • 3–4 green onions, thinly sliced (white and green parts separated)
  • Black pepper, to taste
  • Red pepper flakes or a dash of chili oil (optional, for heat)
  • Lime wedges and extra green onions for serving (optional)

Method
 

  1. Prep your rice: Break up any clumps with your hands or a fork so the grains are loose. This helps everything fry evenly.
  2. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  3. Scramble the eggs: Pour in the beaten eggs. Cook, stirring gently, until just set. Transfer to a plate and break into bite-size pieces.
  4. Sauté aromatics: Add the remaining 1 tablespoon oil. Toss in onion and the white parts of the green onions. Cook 2–3 minutes until softened. Add garlic and ginger; cook 30 seconds until fragrant.
  5. Add veggies: Stir in peas and carrots. Cook 2–3 minutes to warm through and lightly char in spots.
  6. Fry the rice: Add the cold rice. Spread it out into a thin, even layer. Let it cook undisturbed for 1–2 minutes to crisp, then stir. Repeat once or twice to get some golden bits.
  7. Season: Drizzle in soy sauce and oyster sauce (if using). Toss to coat. Add the shredded chicken and cook 2–3 minutes until hot.
  8. Finish: Return the scrambled eggs to the pan. Add sesame oil, black pepper, and the green parts of the green onions. Toss everything together. Taste and adjust with more soy sauce or a pinch of salt if needed. Add chili flakes or chili oil if you like heat.
  9. Serve: Plate hot with lime wedges and extra green onions. Eat right away for the best texture.