Fried rice with leftover rotisserie chicken.

Ingredients

• 3 cups Cooked Rice (day‑old rice, preferably refrigerated)
• 1 cup Rotisserie Chicken (shredded, skin removed)
• 2 large Egg (beaten)
• 1 teaspoon Fresh Ginger (minced)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 teaspoon Chicken Soup Base (powder or bouillon granules)
• 0.5 teaspoon MSG (optional, for extra umami)
• 2 stalks Green Onions (sliced, both white and green parts)
• 2 tablespoons Vegetable Oil (high smoke‑point oil)
• 1 pinch White Pepper (optional, for mild heat)

Instructions

1. Prepare Ingredients

   Shred the rotisserie chicken, mince the ginger, slice the green onions, and beat the eggs in a small bowl.

   Time: PT5M

2. Heat the Wok

   Place the wok over high heat and add the vegetable oil, swirling to coat the surface.

   Time: PT1M

   Temperature: high heat

3. Scramble the Egg

   Pour the beaten egg into the hot wok, letting it sit for a few seconds, then scramble quickly until just set.

   Time: PT2M

   Temperature: high heat

4. Add Ginger

   Add the minced ginger and stir‑fry for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: high heat

5. Stir‑Fry the Rice

   Add the cooked rice, breaking up any remaining clumps, and stir‑fry for 4 minutes, allowing the grains to get a light crisp.

   Time: PT4M

   Temperature: high heat

6. Season the Rice

   Stir in the soy sauce, chicken soup base, and MSG, mixing thoroughly so every grain is coated.

   Time: PT1M

   Temperature: high heat

7. Add Chicken

   Add the shredded rotisserie chicken and stir‑fry for 2 minutes until the meat is heated through.

   Time: PT2M

   Temperature: high heat

8. Finish with Green Onions

   Add the sliced green onions, give a quick toss for 30 seconds, then remove from heat.

   Time: PT30S

   Temperature: high heat

9. Serve

   Transfer the fried rice to a serving plate and enjoy immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

45g

Fat

12g

Fiber

2g