15-Minute Rotisserie Chicken Fried Rice

Cold rice, tender rotisserie chicken, scrambled eggs, and colorful frozen vegetables come together in a hot skillet for a fast, savory fried rice dinner.

Prep: 5 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 cups cooked white rice
• 2 cups rotisserie chicken
• 2 large eggs
• 1 cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon canola oil
• 2 cloves garlic
• 2 green onions
• 0.25 teaspoon black pepper

Cooking instructions

1. Break up the cold rice with your fingers. Shred the rotisserie chicken, mince the garlic, and slice the green onions, keeping the white and green parts separate. (about 2 min)
2. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of the canola oil, then add the eggs and scramble until just set, about 1 minute. Transfer the eggs to a plate. (about 1 min) — Medium-high heat
3. Add the remaining canola oil. Stir-fry the garlic and white parts of the green onions for 30 seconds, then add the frozen peas and carrots and cook until hot, about 2 minutes. (about 2 min) — Medium-high heat
4. Add the cold rice and black pepper. Toss and stir-fry until the rice is hot and separated, about 3 minutes. (about 3 min) — Medium-high heat
5. Stir in the chicken and cooked eggs. Cook, tossing often, until the chicken is steaming hot throughout and reaches 165°F (74°C), about 2 minutes. (about 2 min) — Medium-high heat
6. Add the soy sauce and sesame oil, tossing until evenly coated. Remove from the heat, garnish with the green parts of the onions, and serve immediately. (about 1 min)