Description
Enjoy a comforting bowl of Chicken Fried Rice! This dish features tender pieces of rotisserie chicken, mixed veggies, and fluffy rice, all enhanced with savory sauces. It’s perfect for a quick dinner that brings flavor and satisfaction to your table.
Ingredients
Scale
- 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 of 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 to a plate and set aside.
- Add another tablespoon of canola oil to the wok. Stir fry the diced onion and frozen mixed vegetables until softened, about 2 to 3 minutes.
- Stir in the diced rotisserie chicken and cook until warmed through, about 1 minute. Drizzle in 1 tablespoon of soy sauce and toss to coat the chicken.
- Add the remaining tablespoon of canola oil and the cold cooked rice. Use a spatula to break up the rice and stir fry until heated through, about 2 to 3 minutes.
- Return scrambled eggs to the wok. Add oyster sauce, toasted sesame oil, and the remaining soy sauce. Toss until evenly coated and combined.
- Add sliced green onions and toss. Taste and adjust seasoning with more soy sauce if needed. Serve immediately.
Notes
For best results, use cold rice that has been cooked and refrigerated. This prevents clumping.
Feel free to customize with your choice of protein or additional vegetables.
Garnish with extra green onions or sesame seeds for added flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg