Coming up with a satisfying dinner when you’re short on time and energy can feel like an impossible task. Between wrapping up work, helping kids with homework, and managing all of life’s other demands, the last thing anyone wants is to spend hours in the kitchen preparing a complicated meal.
That’s why this rotisserie chicken with rice has become my go-to weeknight solution. It combines ready-made rotisserie chicken with simple pantry staples to create a filling, home-cooked dinner that comes together in minutes – perfect for those evenings when cooking from scratch just isn’t in the cards.
Ingredient Substitutions
White rice can be replaced with brown rice, quinoa, or cauliflower rice for added nutrition and lower carbohydrates. Brown rice and quinoa require longer cooking times, while cauliflower rice needs less cooking. Adjust liquid amounts accordingly.
Rotisserie chicken can be substituted with tofu, tempeh, or seitan for vegetarian options. These alternatives should be seasoned and cooked before adding to the dish. For a different meat option, try cooked turkey or pork.
Sesame oil can be replaced with olive oil or avocado oil for a milder flavor. If you want to maintain the sesame taste, use regular oil and add a small amount of toasted sesame seeds. Reduce the amount slightly, as sesame oil is more concentrated in flavor than other oils.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 60-70 g
- Carbohydrates: 130-150 g
Ingredients
- 4 cups cold cooked white rice
- 1 medium diced yellow onion
- 2 large carrots, peeled and chopped into quarters
- 1 cup frozen peas
- 3 large eggs, slightly beaten
- 2 cups chopped or shredded rotisserie chicken (mix of white and dark meat)
- 2 tablespoons sesame oil
- 2 tablespoons butter
- 1 tablespoon low-sodium soy sauce
- 2 minced garlic cloves
- 2 thinly sliced green onions
- Optional: toasted sesame seeds
Step 1: Scramble the Eggs
Heat a large nonstick skillet over medium-high heat.
Once the skillet is heated, add the eggs and quickly scramble them until fully cooked.
Use a wooden spoon or spatula to break the eggs into small pieces.
Remove the cooked eggs from the skillet and set them aside for later use.
Step 2: Saute Carrots and Onions
Add half of the butter to the now empty skillet and increase the heat to high.
Add the chopped carrots and onions to the skillet.
Saute for 6-8 minutes or until the carrots begin to soften and the onions become translucent, stirring occasionally to ensure even cooking.
Step 3: Cook the Rice
Add the remaining butter to the skillet along with the chilled rice.
Flatten the rice against the bottom of the pan to help break up any large chunks.
Drizzle soy sauce and sesame oil over the rice.
Stir the mixture to combine and cook over high heat, stirring occasionally or using a spatula to flip the rice, until the rice is evenly browned.
Step 4: Add Remaining Ingredients
After the rice has cooked for a few minutes, add the green peas, chicken, and minced garlic to the skillet.
Continue cooking over high heat, stirring occasionally.
Allow sections of the rice mixture to start browning or sticking purposely to enhance flavor, which should take about 5 minutes.
Step 5: Finish and Serve
Remove the skillet from heat and stir the scrambled eggs back into the rice mixture to combine everything evenly.
For a final touch, top the dish with sliced green onions and sesame seeds, if desired.
Serve the fried rice immediately while hot and enjoy!
