Easy Rotisserie Chicken and Rice Recipe – Quick, Flavorful & Comforting
The first time I made this rotisserie chicken and rice dish, I was beyond thrilled with how quickly it came together! Using leftovers like a store-bought rotisserie chicken and cold rice from the fridge made the process effortless while still delivering incredible flavors.
The mix of tender chicken, perfectly cooked rice, and sautéed veggies tied together with a flavorful sauce was pure comfort on a plate. For a rich and authentic flavor, try my Barbacoa Street Tacos Recipe.
Ingredients for Rotisserie Chicken and Rice Recipe
- 3 cups shredded rotisserie chicken (approximately 1 medium chicken)
- 4 cups cold, cooked rice (preferably white Jasmine rice)
- 1 onion, finely diced
- 2 celery spears, finely diced
- 2 carrots, peeled and diced
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice
- Chopped spring onions or scallions for garnish
Note: This recipe yields approximately six servings, perfect for a family dinner or to enjoy as leftovers.
Variations to Try
This dish is versatile and can be adjusted to suit various dietary needs and flavor preferences:
- Low-carb option: Substitute rice with cauliflower rice.
- Gluten-free version: Use tamari or coconut aminos in place of soy sauce and omit the oyster sauce.
- Vegetarian alternative: Replace chicken with scrambled eggs or tofu cubes.
- Add extra protein: Toss in shrimp, diced pork, or beef for delicious variations.
- Spice it up: Include chili flakes or diced jalapeños for added heat.
If you’re looking for more easy meals, check out my collection of dinner recipes.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Equipment You Need
- A large skillet or wok for stir-frying ingredients.
- Cutting board and knife to chop vegetables.
- A small mixing bowl for preparing the sauce.
- A spatula or wooden spoon for stirring.
How to Make Rotisserie Chicken and Rice Recipes?
Making this recipe is simple and efficient, especially when your chicken and rice are prepped in advance. Here’s how to pull it all together.
Step 1: Prep the Chicken and Rice
To get started, shred your rotisserie chicken, discarding the skin and bones. Using cold, day-old rice ensures your dish won’t turn mushy. If you don’t have any rice already cooked, freshly made rice will work but be sure to chill it before use.
Step 2: Sauté the Vegetables
Heat a large skillet or wok over medium-high heat. Add a splash of oil and toss in the onion, celery, carrots, and red bell pepper. Stir them around until they begin to soften, which should take about five minutes. Add the garlic and cook for another 30 seconds to release its aroma.
Step 3: Add the Chicken, Peas, and Rice
Next, stir in the shredded chicken, frozen peas, and cold rice. Continue stir-frying for a couple of minutes to combine the ingredients and warm them through evenly. Break up any clumps of rice with your spatula.
Step 4: Create the Sauce
While the rice is cooking, whisk together soy sauce, oyster sauce, sesame oil, and lemon juice in a small bowl. Pour this mixture over the chicken and rice in the skillet, stirring to coat every bite. Adjust seasoning with salt and pepper to taste.
Step 5: Serve and Garnish
Transfer the fried rice to a serving dish and sprinkle with chopped spring onions for a burst of freshness and color. Serve hot and enjoy the medley of flavors in every forkful.
Why You’ll Love This Recipe?
This dish checks so many boxes for a great meal!
- Quick and easy to make, especially with pre-cooked chicken and rice.
- Loaded with vegetables and adaptable to what you have on hand.
- Kid-friendly and approved for picky eaters!
- Perfect for meal prep with leftovers that taste just as delicious.
- Can be made in one pan, minimizing cleanup.
How to Serve Rotisserie Chicken and Rice Recipes?
Present this dish in a deep serving bowl or a large plate for easy sharing. Pair it with a simple cucumber salad or a side of steamed bok choy for added flair. Garnish with extra spring onions or a sprinkle of sesame seeds for a polished look. Serve with lime wedges on the side for a burst of freshness.
Nutritional Information
Each serving is not only filling but balanced too!
- Calories: 297
- Protein: 21g
- Carbohydrates: 39g
- Fat: 6g
Make Ahead and Storage
This recipe is fantastic for meal prepping and storing for later use.
Once prepared, transfer leftovers to an airtight container and refrigerate for up to three days. The flavors develop beautifully as it sits, making it a joy to reheat.
For longer storage, cool the dish completely and freeze it in portioned containers for up to three months. To reheat, thaw the rice overnight in the fridge, then warm through in a hot skillet or microwave until steaming.
Tips for Making the Recipe
Every time I make rotisserie chicken fried rice, I discover something new to make it easier or tastier. Here are my favorite tips:
- Always use cold, day-old rice for the perfect fried rice texture.
- Add the sauce at the end to avoid sogginess and ensure even distribution.
- Chop veggies into small, even pieces for faster cooking and balanced flavors.
- Keep the heat medium-high to achieve that characteristic stir-fried taste.
- For added crunch, top with toasted cashews or peanuts before serving.
Is It Okay to Eat Rotisserie Chicken Every Day?
Rotisserie chicken can be a healthy part of your diet if enjoyed in moderation. It’s rich in protein and convenient for quick meals.
However, consider choosing chickens without added sodium or preservatives and balance your meals with plenty of vegetables and whole grains. Looking for Mexican classics? Start with this Barbacoa Chicken Recipe.
Is Rotisserie Chicken Fully Cooked?
Yes, store-bought rotisserie chickens are fully cooked and ready to eat. They are slow-roasted for tenderness and flavor. Just ensure proper reheating if storing leftovers to maintain food safety.
This rotisserie chicken and rice recipe is a winner in every sense. Whether you’re short on time, in need of comfort food, or want a creative way to use leftovers, this dish delivers on flavor and convenience. Happy cooking!
Rotisserie Chicken and Rice Recipes
Ingredients
Method
- To get started, shred your rotisserie chicken, discarding the skin and bones. Using cold, day-old rice ensures your dish won’t turn mushy. If you don’t have any rice already cooked, freshly made rice will work but be sure to chill it before use.
- Heat a large skillet or wok over medium-high heat. Add a splash of oil and toss in the onion, celery, carrots, and red bell pepper. Stir them around until they begin to soften, which should take about five minutes. Add the garlic and cook for another 30 seconds to release its aroma.
- Next, stir in the shredded chicken, frozen peas, and cold rice. Continue stir-frying for a couple of minutes to combine the ingredients and warm them through evenly. Break up any clumps of rice with your spatula.
- While the rice is cooking, whisk together soy sauce, oyster sauce, sesame oil, and lemon juice in a small bowl. Pour this mixture over the chicken and rice in the skillet, stirring to coat every bite. Adjust seasoning with salt and pepper to taste.
- Transfer the fried rice to a serving dish and sprinkle with chopped spring onions for a burst of freshness and color. Serve hot and enjoy the medley of flavors in every forkful.