Chicken Fried Rice

Chicken fried rice made with cold cooked rice, rotisserie chicken, eggs, and frozen vegetables, finished with soy sauce, oyster sauce, and toasted sesame oil. A fast, flexible dinner that relies on timing and attention for the right texture.

Course Main Course

Cuisine Asian-inspired

Keyword chicken fried rice, chicken fried rice with vegetables, easy chicken fried rice, homemade chicken fried rice, leftover chicken fried rice, quick chicken fried rice, rotisserie chicken fried rice

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 465kcal

Author Cathy Pollak

Equipment

wok or large skillet. High heat and surface area help the rice fry instead of steam.

Ingredients

3 tbsps (45 ml) canola oil divided
2 large eggs beaten
½ cup (75 g) diced yellow onion
1 cup (140 g) frozen mixed vegetables
2 cups (280 g) diced rotisserie chicken
4 tbsps (60 ml) low sodium soy sauce divided
4 cups (720 g) cold cooked rice
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) toasted sesame oil
½ cup (50 g) sliced green onions

Instructions

Heat 1 tablespoon (15 ml) of the canola oil in a wok or large skillet over high heat. Add the beaten eggs and cook, stirring gently, until mostly set but still soft. Transfer the eggs to a plate and set aside.
3 tbsps (45 ml) canola oil, 2 large eggs
Add another tablespoon (15 ml) of canola oil to the wok. Add the diced onion and frozen mixed vegetables and stir fry until the onion is softened and the vegetables are heated through, about 2 to 3 minutes.
½ cup (75 g) diced yellow onion, 1 cup (140 g) frozen mixed vegetables
Add the diced rotisserie chicken and cook, stirring constantly, until warmed through, about 1 minute. Drizzle in 1 tablespoon (15 ml) of the soy sauce and toss to evenly coat the chicken.
2 cups (280 g) diced rotisserie chicken, 4 tbsps (60 ml) low sodium soy sauce
Add the remaining tablespoon (15 ml) of canola oil, followed by the cold cooked rice. Use a spatula to press and break up any clumps. Stir fry until the rice is heated through and beginning to fry, about 2 to 3 minutes.
4 cups (720 g) cold cooked rice
Return the scrambled eggs to the wok. Add the oyster sauce, toasted sesame oil, and remaining 3 tablespoons (45 ml) of soy sauce. Toss well until the rice is evenly coated and everything is well combined.
1 tbsp (15 ml) oyster sauce, 1 tsp (5 ml) toasted sesame oil
Add the sliced green onions and toss to combine. Taste and adjust seasoning with additional soy sauce if needed. Serve immediately.
½ cup (50 g) sliced green onions

Notes

Cold rice is essential for proper texture and prevents steaming.
Breaking up rice clumps in the pan improves separation and even frying.
Seasoning the chicken before adding the rice builds flavor early.

If you’re making this chicken fried rice, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

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Nutrition