Chicken Fried Rice
A quick and delicious chicken fried rice recipe using leftover rotisserie chicken, day-old rice, and fresh vegetables for a flavorful meal.
Equipment
- Large Skillet or Wok
- Spatula
- Cutting Board
- Knife
Ingredients
- diced rotisserie chicken
- pre-cooked rice Preferably day-old for better texture
- mixed vegetables Peas, carrots, and corn
- soy sauce
- sesame oil
- chopped green onions
- beaten egg Optional for added protein
Instructions
- Dice the leftover chicken into bite-sized pieces.
- Ensure that the rice is cold and separated for even frying.
- Chop the vegetables into uniform pieces.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the vegetables and sauté until tender.
- Stir in the diced chicken and let it warm up.
- If using, push the mixture to the side and scramble a beaten egg in the empty space.
- Mix the scrambled egg with the rice and vegetables.
- Drizzle soy sauce over the mixture and stir-fry for an additional 3–5 minutes.
- Top with chopped green onions before serving.
- Serve hot as a standalone meal or paired with a side salad.
Notes
For best results, use day-old rice to prevent sogginess. Adjust soy sauce quantity based on taste preference.