Rotisserie Chicken Fried Rice

Ingredients

• 28 g (2 tablespoons), dividedbutter
• about 280 g (2 cups)shredded rotisserie chicken
• 2eggs, whisked
• 1 mediumshallot, finely chopped
• 3 clovesgarlic, finely chopped
• to tastesalt and black pepper
• about 600 g (4 cups)cooked, cooled rice
• about 100 g (⅔ cup)frozen peas
• 3spring onions, sliced
• 60 ml (¼ cup)low-sodium soy sauce or tamari
• 10 ml (2 teaspoons)oyster sauce

Instructions

1. 1

   Scramble the eggs

   Melt 14 g (1 tablespoon) of the butter in a large frying pan or wok over medium-high heat. Add the whisked eggs and scramble until fully cooked, then transfer them to a plate and set aside.

2. 2

   Soften the aromatics

   Add the remaining 14 g (1 tablespoon) butter to the empty pan and melt it. Add the shallot, season with salt and pepper, and sauté for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.

3. 3

   Add the main ingredients

   Turn the heat up to high. Add the chicken, rice, frozen peas, spring onions, soy sauce and oyster sauce, then stir to combine.

4. 4

   Fry until crisp

   Fry over high heat for about 3 minutes, until the rice is beginning to brown and turn crisp.

5. 5

   Return the eggs

   Add the scrambled eggs and stir them through the rice. Serve immediately.

What is chicken fried rice?

Fried rice has roots in Chinese cooking and is now made in many styles across Asia and beyond. This version is a convenient home-style take, using cooked chicken and rice for a fast, savoury meal.

The method works by cooking the egg and aromatics first, then frying the rice and other ingredients over high heat. Soy and oyster sauces add savoury depth, while peas and spring onions bring sweetness and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1015 calories, 52g protein, 155g carbs, 19g fat.

The rice and peas provide most of the carbohydrates, while the chicken and eggs contribute much of the protein. Butter, eggs and the sauces contribute fat, and the sauces are also the main source of sodium. Balance the plate with a side of fresh or lightly cooked vegetables.

Why use cooled rice?

Cooled, cooked rice is less moist and tends to separate more easily in the pan than freshly cooked rice. That helps it fry rather than clump as you stir in the sauce.

Break up any compacted rice before adding it, so the grains heat evenly and mix with the chicken and peas.

The role of the chicken

Rotisserie chicken is already cooked, so it needs only to heat through while the rice fries. Shred it into bite-sized pieces so it distributes evenly and is easy to eat.

If the chicken has skin, remove it or chop it finely according to your preference; large pieces can make the rice harder to stir evenly.

Getting a good fry

Use a large frying pan or wok and let it become hot before adding the rice mixture. A wide cooking surface gives the ingredients more contact with the pan.

Keep the heat high and stir to combine, then allow the rice to sit against the pan briefly as it fries. The recipe calls for about 3 minutes, with browning and crisp edges as the visual cues.

Sauce and seasoning

Low-sodium soy sauce or tamari seasons the rice, while oyster sauce gives it a deeper savoury note. Stir both through thoroughly so the flavour is spread across the pan.

Salt and pepper are added to the shallot, but the sauces also contribute saltiness. Taste before adding any extra salt at the table.

Serve it straight away

This fried rice is best served as soon as the eggs are stirred back in, while the rice still has crisp edges. It can be a complete meal on its own.

For a fuller spread, serve it with a simple vegetable side or a light soup. Keep accompaniments fairly mild so the savoury rice remains the focus.

Recipe notes & tips

• Have the chicken shredded and all the vegetables sliced before you start cooking.
• Use a large pan so the rice can fry rather than sit in a deep, crowded pile.
• Break up cold rice clumps with your fingers or a fork before adding them to the pan.
• Keep the egg on a plate while the rice fries so it does not overcook.
• Taste the finished rice before adding extra salt, as the sauces are already salty.

Variations

• Add ginger: finely chop a little and cook it with the garlic for extra warmth.
• Bring the heat: stir in chilli flakes or a little chilli sauce to taste.
• Use mixed vegetables: swap in an equal amount of another small-cut frozen vegetable.
• Add more greens: stir in extra sliced spring onions just before serving.
• Change the protein: use leftover cooked turkey in place of the chicken.

Common mistakes to avoid

• Using warm, wet rice: it can turn claggy; use cooked, cooled rice and separate any clumps first.
• Crowding the pan: the rice may steam instead of crisp; use a large pan or wok.
• Cooking at low heat: the rice is less likely to brown; raise the heat to high for the frying stage.
• Overcooking the egg: it can become dry; scramble it just until fully cooked, then set it aside.
• Adding extra salt too soon: the sauces are already seasoning the dish; taste before adding more.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat until piping hot throughout, stirring partway through; add a small splash of water if the rice seems dry.

Frequently asked questions