Description
A quick skillet-style fried rice featuring tender shredded rotisserie chicken, mixed vegetables, and fluffy rice, all coated in a savory soy and sesame glaze.
Ingredients
- 2 cups cooked rice
- 1 cup rotisserie chicken, shredded
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the pan and oil: In a large skillet or wok, heat the sesame oil over medium heat until it shimmers.
- Sauté the mixed vegetables: Add the mixed vegetables and sauté until tender, about 3–4 minutes.
- Scramble the eggs: Push the vegetables to one side of the pan, pour in the beaten eggs, and scramble until cooked through.
- Add rice and chicken: Combine the cooked rice and shredded chicken in the skillet, mixing everything together gently.
- Season with soy sauce: Pour in the soy sauce and stir thoroughly to combine.
- Finish cooking: Cook for another 2–3 minutes until everything is heated through, seasoning with salt and pepper to taste.
- Serve: Spoon onto warm plates or into bowls and garnish with extra green onions if desired.
Notes
Best served immediately for optimal texture. Use day-old rice to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian