Viral Rotisserie Chicken Rice (15 Minutes)
Shredded rotisserie chicken tossed with fluffy rice, soy, ginger and spring onions for a glossy one-pan dinner in 15 minutes.
Method
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant.
- Add the rice and press it into the pan in an even layer. Leave it undisturbed for 2 minutes so the bottom crisps lightly.
- Add the shredded chicken, soy sauce and sesame oil and toss well for 3 to 4 minutes, until everything is hot and glossy.
- Stir in half the spring onions and the chilli sauce, if using, and cook for 1 minute more.
- Serve in bowls topped with the remaining spring onions and sesame seeds.
Shredded rotisserie chicken tossed with fluffy rice, soy, ginger and spring onions for a glossy one-pan dinner in 15 minutes.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 32 g
- Carbs
- 48 g
- Fat
- 16 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 720 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Cold, day-old rice fries best because the grains stay separate. If the rice is freshly cooked, spread it on a tray for 10 minutes to cool and dry out slightly before frying.
Substitutions
- Rotisserie chicken — cooked shredded chicken breast or thigh
- Soy sauce — tamari or coconut aminos
- Sesame oil — neutral oil plus 1/2 teaspoon toasted sesame seeds
Serving suggestions
Serve with cucumber slices, a fried egg, or a simple side salad.
Storage
Airtight container in the fridge for up to 3 days.
Reheating
Reheat in a skillet over medium heat with a splash of water until steaming hot, or microwave for 2 minutes, stirring halfway.
Equipment
- Large skillet or wok
- Spatula
- Grater
Variations
- Spicy: stir in 1 tablespoon chilli crisp with the soy sauce
- Veggie-packed: add 1 cup frozen mixed vegetables with the chicken
- Egg-fried: push the rice to one side, scramble 2 eggs, then mix through
Why it works
Rotisserie chicken is already seasoned and juicy, so the dish needs no long cooking. High heat and a short rest in the pan crisp the rice, while soy and sesame oil coat every grain for a glossy, restaurant-style finish.
Frequently asked questions
Can I use freshly cooked rice?
Yes, but spread it on a tray to cool for 10 minutes first so it does not turn mushy in the pan.
How long does rotisserie chicken rice keep?
Up to 3 days in an airtight container in the fridge.
Tags
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