Print

Easy Crispy Chicken Fried Rice Recipe with Leftover Rotisserie Chicken

crispy chicken fried rice - featured image
Print Recipe

A quick and easy fried rice recipe using leftover rotisserie chicken and day-old rice to create a crispy, flavorful weeknight meal ready in under 20 minutes.

Ingredients

Scale
  • 3 cups cooked white rice (about 600g), preferably day-old and cold
  • 2 cups leftover rotisserie chicken, shredded or chopped (dark meat preferred)
  • 2 tablespoons vegetable oil (canola or peanut oil recommended)
  • 2 large eggs, beaten
  • 3 stalks green onions, sliced thin
  • 1 cup frozen peas and carrots, thawed
  • 3 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon oyster sauce (optional)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon toasted sesame oil
  • Freshly ground black pepper, to taste
  • Salt, a pinch as needed

Instructions

  1. Shred the leftover rotisserie chicken into bite-sized pieces. Slice green onions, mince garlic, and grate fresh ginger. Ensure cooked rice is cold and clump-free by breaking up any lumps with your fingers. (About 10 minutes prep)
  2. Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. The pan should be hot but not smoking.
  3. Pour in the beaten eggs and swirl to create a thin layer. Let set for 20-30 seconds, then scramble gently until just cooked. Remove eggs from pan and set aside. (About 2 minutes)
  4. Add remaining 1 tablespoon vegetable oil to the pan. Toss in garlic and ginger, stirring for about 30 seconds until fragrant but not burnt.
  5. Stir in peas and carrots, cooking for 2-3 minutes until tender but still vibrant.
  6. Add cold rice to the pan. Spread it out and press down gently. Let cook undisturbed for 2 minutes to get a crispy bottom layer. Stir and repeat pressing a couple more times to achieve crispiness.
  7. Mix in shredded rotisserie chicken. Pour soy sauce and oyster sauce over the rice. Stir well to coat evenly. Cook for another 3-4 minutes until heated through.
  8. Return scrambled eggs to the pan and toss with green onions. Drizzle sesame oil and season with black pepper. Taste and add salt if needed. Cook for an additional minute to meld flavors.
  9. Serve immediately, garnished with extra green onions if desired.

Notes

Use cold, day-old rice for best crispiness. Do not overcrowd the pan to avoid steaming the rice. Press rice down and let it cook undisturbed to form crispy layers. For gluten-free, substitute soy sauce with tamari and check oyster sauce ingredients or omit it. Reheat leftovers in a hot skillet to restore crispiness; avoid microwaving if possible.

Nutrition

Keywords: fried rice, chicken fried rice, leftover chicken recipe, quick dinner, crispy fried rice, weeknight meal, easy recipe

Find it online: https://freshforkful.com/easy-crispy-chicken-fried-rice-recipe-with-leftover-rotisserie-chicken/