5-Ingredient Rotisserie Chicken Fried Rice
Here’s another installment of my “cooking on the go” series with my friends at Hilton – this time I’m at Home2 Suites. One of the BEST parts of the experience is being able to enjoy it with my best friend, Max!
This chicken fried rice weeknight dinner recipe is truly fast and simple. I know we’re often busy with work and life, so having a few quick and easy recipes in our back pockets can be a relief for the days where we’re running around. This is also a one pan dinner type of meal, so there isn’t going to be too many extra dishes to wash. Good thing too since an easy fried rice recipe is just what we need, so if you were ever wondering how to make chicken fried rice without the headache, this post is for you.
If you don’t want to use chicken as your protein, you can sub it out for shrimp and make shrimp fried rice. Add some chunks of canned pineapple and you have pineapple fried rice too. The possibilities are really endless. We’re using instant brown rice as a healthier alternative to white rice, but you can actually use any leftover rice you have laying around. Just note that in general, brown rice is healthier which is why I recommend it. One thing you should make sure is that the skillet heat is medium-high so the scrambled eggs can be fluffy instead of flat. Keeping a bag of frozen pea and carrot blend on hand means you got colorful veggies to add to this dish. We’ve omitted canola oil and vegetable oil to keep the chicken fried rice calories low, and the nonstick skillet helps prevent the rice from crusting on the bottom and burning. However one or two teaspoons sesame oil can add some extra flavor. If you like Japanese chicken fried rice, a bit of teriyaki sauce can go a long way.
Since fried rice reheats well, you can make this in bulk and pack portions of them for weekly meal preps. Whether you plan to use this as a meal on its own or as a side dish to something else, the ease of which you can make this ensures you won’t be scrambling for time. The best part is that chicken fried rice is a dish the whole family can get behind. It’s definitely comforting food, but with a distinctly Asian flair.
When you’re in a pinch of time and resources, try this no-fuss chicken fried rice recipe made with Rotisserie chicken. I love purchasing Rotisserie chicken because it is a convenient and low-cost way to get quality, delicious protein for multiple days or servings.
Overall, this recipe is very easy to put together using just a skillet and a microwave. Even though it only requires 5 base ingredients to purchase, you can save even more money by using free packets of low-sodium soy sauce that you can grab from your local grocery store or Asian cuisine restaurant…you know, we all have that condiment drawer in the house.
Make it better!
If you have a few extra dollars for more ingredients here are a few ways you can kick up the flavors a notch!
- add minced garlic and mix it in with chicken and rice
- add ginger & red pepper for a spicy kick
- drizzle the final products with about 2 teaspoons of sesame oil to boost the aroma
If you tried this recipe and liked it, please drop me a comment below and subscribe to my website newsletter. This way you’ll get new recipes to your inbox to give you ideas for easy weeknight meals.
5-Ingredient Rotisserie Chicken Fried Rice
- Place the instant brown rice in the microwave and cook according to instructions given.
- Remove the skin from Rotisserie chicken, pull the meat from the bone then chop it into pieces, about ½-inch to 1-inch in size.
- Set a nonstick skillet on medium high heat. When it’s hot spray with a little olive oil, then toss in the chicken and cooked rice. Mix it around in the skillet for about 2 minutes (enough to get a very light sear on the chicken), then make a hole in the middle of the skillet.
- Beat 2 eggs together in a small bowl then pour them in the middle of the skillet. Let the eggs bubble for a brief second, then immediately begin chopping the eggs up with a spatula and folding them into chicken and rice. There should be no large, visible chunks of egg.
- Fold in frozen peas and carrots then add the soy sauce. Continue stirring for about 1 minute. The heat of the skillet and the food will quickly thaw the peas and carrots so be careful not to overcook.
- Remove from the heat, and if desired, garnish with fresh chopped green onion and toasted sesame seeds.
Download the fitmencook app
Track your macros, plan your weekly meals, add recipes to your grocery list, as well as get access to over 500 healthy recipes by FitMenCook.