Rotisserie Chicken Fried Rice
Winter baseball training and basketball has started, and that means that we are back to crazy weeknights! At least 5 nights a week we are running the kids back and forth to basketball or the baseball training facility. Maybe it’s the fact that it turns pitch black at 4:30 pm, or the fact that it’s been cold and miserable and rainy lately, but my motivation to cook dinner after we finally get home has been pretty low. On nights like that, I pull out one of my favorite and most comforting Easy Dinners for Sports Families recipes, like this Easy Rotisserie Chicken Fried Rice.
This easy Rotisserie Chicken Fried Rice can be on the table in about 5 minutes, not including the time it takes to cook your frozen vegetables in the microwave. It’s a versatile recipe that can even be used when you’re trying to clean out the fridge – use up whatever leftover cooked veggies you have in your fridge.
Rotisserie Chicken Fried Rice has lots of protein, carbs, vegetables, and is universally loved by kids, teens, and parents alike. It’s even easy enough for teens and tweens to make themselves (if they’re comfortable using the stove). While this recipe falls under our ‘Easy Dinners’ category, it could easily be a quick lunch or even after school snack.
Rotisserie Chicken Fried Rice
Notes
This recipe can easily be doubled, and also keeps well if you need to heat it up later in the night, after practice or a game. This is also a great way to use up leftovers! Use left over cooked veggies (like broccoli, green beans, or corn), proteins or rice from another meal and get creative!
Ingredients
- 1 package Uncle Ben’s Ready Rice (or 2 cups cooked rice)
- 2 cups diced rotisserie chicken
- 1 cup frozen peas and carrots (or frozen mixed vegetables)
- 2 eggs, beaten
- 4 tbsp Vegetable Oil
- 4 tbsp low sodium soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar (or white vinegar)
- 1 tsp chili paste
Instructions
- Prepare sauce: Mix together soy sauce, garlic powder, ginger, sesame oil, vinegar and chili paste in a small bowl. Set aside.
- Prepare frozen vegetables: Cook frozen vegetables in microwave according to package directions. Drain and set aside.
- In a frying pan, heat vegetable oil over medium high heat.
- Add the rice. Cook for 1-2 minutes.
- Push the rice to the sides of the pan, leaving a circle in the center.
- Scramble the egg in the center of the pan, then mix in with the rice once fully cooked.
- Add diced chicken and cooked vegetables to the rice. Toss to combine.
- Add the sauce to the pan. Toss to combine.
- Reduce heat to low and cook for 2 minutes.
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