Easy Chicken Fried Rice Recipe

Chicken fried rice is one of those quick and easy meals that always comes in handy on busy weeknights. It mixes everyday ingredients like rotisserie chicken, frozen veggies, egg, and ready-to-serve rice into a flavorful meal.

From start to finish, you can have dinner ready to eat in only 15 minutes. It’s fast, flexible, and way cheaper than takeout.

If you’re cooking for two or just are looking for a way to use leftover rotisserie chicken, this recipe is perfect. It’s quick to throw together and doesn’t leave a pile of additional leftovers behind.

With the help of a few shortcut ingredients, you can have the classic flavor of fried rice. The best part is that most of what you need is probably already in your fridge, freezer and pantry.

Below is the way that I typically make chicken fried rice, but I will also tell you some ways that you can change it up based on what you have at home.

Easy Chicken Fried Rice

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

• 6 ounces frozen mixed vegetables
• 1 tablespoon olive oil
• 1 large egg, lightly beaten
• 2 tablespoons sesame oil, divided
• 1-1½ pouches (8.8 ounces each) ready-to-serve garden vegetable rice
• 1½ cups shredded rotisserie chicken (skin removed)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

This version uses pre-cooked rice and leftover chicken, which is why it comes together so quickly. You don’t need to prep anything ahead of time, and cleanup is easy. However, you can still make this delicious recipe by cooking the rice and chicken and then finishing it off as written below.

Start by Preparing the Vegetables

You’ll want to get the frozen vegetables cooked first. Just follow the directions on the package. Most frozen mixed vegetables can be microwaved or heated up in a saucepan with a splash of water. The goal is to get them hot and ready to stir into the rice later.

This recipe is pretty forgiving, so if you prefer different frozen veggies – like corn and peas, a stir-fry blend, or even diced broccoli go ahead and use what you like. As long as it’s hot and not watery, it’ll work just fine in this easy chicken fried rice recipe.

Scramble the Egg in the Skillet

While the veggies are cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is hot, pour in the beaten egg and let it cook. Use a spatula to stir and scramble the egg until it’s thickened and there’s no liquid egg left.

This only takes a minute or two. Once done, remove the egg from the pan and set it aside.

This step gives the rice that soft, scrambled egg texture that’s common in restaurant-style fried rice. It also adds some extra protein and makes the dish feel more filling. However, if you want to skip the egg (or are allergic to eggs like I am) you can simply omit the egg from the recipe.

Add the Chicken and Rice

Now you’ll build the rest of the dish. In the same skillet, drizzle in 1 tablespoon of sesame oil and add the shredded or diced rotisserie chicken. Cook for about 1-2 minutes, just long enough to heat it through. Stir often so the chicken picks up the flavor from the sesame oil.

Next, tear open the pouches of ready-to-serve garden vegetable rice. You’ll need about 1½ pouches, which is roughly 13 ounces of cooked rice. Warm the rice slightly in the microwave if needed, just so it’s easier to stir. *And if you prefer a smaller portion, use just 1 pouch.

Add the rice to the skillet with the chicken and give it a good stir to combine. Pour in the remaining 1 tablespoon of sesame oil along with the cooked vegetables and scrambled egg. Sprinkle with salt and pepper, then continue cooking everything together for another 3-5 minutes. Stir often so the rice heats evenly and starts to crisp up just a bit on the bottom.

Why This Easy Chicken Fried Rice Is One Of My Favorites

This recipe is built around convenience. By using rotisserie chicken and pre-cooked rice, there’s no need to cook anything from scratch. The frozen vegetables cut out all the peeling and chopping. And everything comes together in one pan.

The sesame oil is the key to giving it that classic fried rice flavor. It’s strong, so a little goes a long way, but it gives the dish that unmistakable toasted taste. Olive oil helps balance it out and gives the eggs a good base to cook on without burning.

If you’re not into sesame oil or don’t have any on hand, you can use all olive oil instead, but the flavor will be a little different. Still tasty, just not quite the same as traditional fried rice.

Recipe Tips and Substitutions

This easy chicken fried rice recipe is easy to adapt. Here are a few ways to change it up depending on what you have:

• No rotisserie chicken? Use any leftover cooked chicken you have. Grilled, baked, or even leftover roasted turkey works too.
• Want more veggies? Add some chopped spinach, shredded cabbage, or cooked broccoli to the mix.
• Need it meatless? Skip the chicken and use an extra egg or tofu instead.
• Rice options: If you don’t have garden vegetable rice, you can use plain white or brown rice. Just make sure it’s already cooked and cooled. Day-old rice works best because it stays firm and doesn’t get mushy.
• Flavor boost: A splash of low-sodium soy sauce, garlic powder, or a tiny drizzle of hoisin or oyster sauce can give the rice even more flavor.

How to Store and Reheat Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. The rice will keep well for up to 3 days. When you’re ready to reheat, just pop it in the microwave or warm it back up in a skillet. If the rice feels a little dry, add a teaspoon or two of water before reheating to help loosen it up.

This easy chicken fried rice actually tastes great the next day, and it’s a perfect lunch option to bring to work or reheat quickly at home. If you like to meal prep, you could even make a double batch and portion it out for the week.

Make-Ahead Option

If you know you’re going to be short on time, you can prep parts of this meal ahead of time. Scramble the egg and store it in the fridge. Shred the rotisserie chicken and portion out the rice. When you’re ready to cook, everything is already done – you’re just tossing it in the pan to heat it up and mix the flavors.

This make-ahead method works well if you want a hot meal but don’t want to do any chopping or measuring during the week. It’s also a great way to use up leftover cooked chicken and bits of rice from other meals.

Why You’ll Want To Make This Easy Chicken Fried Rice Over & Over Again

It’s fast. It’s filling. And it’s made with simple ingredients that are easy to keep on hand.

This easy chicken fried rice is perfect for two people, and if you need to feed more, you can easily double the recipe. Just make sure your skillet is big enough to handle everything, or cook it in batches and stir it all together at the end.

Once you try this method using ready rice and rotisserie chicken, you’ll see just how quick homemade chicken fried rice can be.

And if you are looking for another delicious meal that takes only 15 minutes to make, be sure to try my Cashew Chicken Recipe. It’s another one of my favorites!

Enjoy! Mary

Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com