Fried rice with leftover rotisserie chicken.
Fried rice with leftover rotisserie chicken. is a easy Chinese recipe that serves 3. 350 calories per serving. Recipe by JT COOKS DINNER on YouTube.
Prep: 5 min | Cook: 12 min | Total: 25 min
Cost: $10.55 total, $3.52 per serving
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
Prepare Ingredients
Shred the rotisserie chicken, mince the ginger, slice the green onions, and beat the eggs in a small bowl.
Time: PT5M
Heat the Wok
Place the wok over high heat and add the vegetable oil, swirling to coat the surface.
Time: PT1M
Temperature: high heat
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
Add Ginger
Add the minced ginger and stir‑fry for about 30 seconds until fragrant.
Time: PT30S
Temperature: high heat
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
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
Add Chicken
Add the shredded rotisserie chicken and stir‑fry for 2 minutes until the meat is heated through.
Time: PT2M
Temperature: high heat
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
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
Dietary info: Contains soy, Contains egg, Not vegetarian, Gluten may be present if regular soy sauce is used
Allergens: Egg, Soy, MSG
Ingredient Substitutions
- Instead of Cooked Rice: Jasmine rice, Basmati rice, Brown rice
- Instead of Rotisserie Chicken: Cooked chicken breast, Canned chicken
- Instead of Egg: Tofu scramble (vegan)
- Instead of Fresh Ginger: Ground ginger
- Instead of Soy Sauce: Tamari, Liquid aminos
- Instead of Chicken Soup Base: Chicken stock, Miso paste
- Instead of MSG: Salt, Umami seasoning
- Instead of Green Onions: Chives, Scallions
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of White Pepper: Black pepper
Equipment Needed
- Wok
- Spatula
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl
- Measuring Spoons
Critical Steps — Do Not Skip
- Use day‑old rice for proper texture
- Heat the wok until it is almost smoking hot before adding oil
- Stir‑fry the rice until it develops a light crisp for authentic fried‑rice texture
Chef Tips from the Video
- Use a neutral‑high‑smoke‑point oil such as canola or peanut for the best sear.
- A splash of toasted sesame oil added just before serving adds authentic aroma.
- If you like a little heat, toss in a pinch of chili flakes with the ginger.
Troubleshooting
Rice turns mushy
Use day‑old, refrigerated rice and spread it on a tray to air‑dry for 15 minutes before cooking.
Ginger burns and becomes bitter
Add ginger after the oil is hot and stir‑fry for no more than 30 seconds.
Chicken is dry
Add the shredded chicken at the very end and only heat for 2 minutes; you can also drizzle a teaspoon of chicken broth.
Flavor is bland
Increase soy sauce by 1‑2 teaspoons or add a pinch more MSG; finish with a dash of sesame oil for depth.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Cool completely, then freeze in a sealed bag for up to 1 month. Reheat in a wok or skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and cool rice a day ahead; refrigerate uncovered to dry out slightly.
- Shred the rotisserie chicken and store in a sealed container for quick use.
- Beat the eggs and keep refrigerated for up to 24 hours.
Frequently Asked Questions
What is the cultural significance and history of fried rice in Chinese cuisine?
Fried rice originated in China as a way to repurpose leftover rice and ingredients, turning them into a quick, flavorful dish. It spread throughout Asia and became a staple comfort food, often served at home and in street‑food stalls.
What are the traditional regional variations of fried rice in Chinese cuisine?
Northern China favors plain soy‑sauce‑seasoned rice, while southern regions add ingredients like shrimp, char siu, or pineapple. Each region adapts the base with local proteins and aromatics, reflecting local tastes.
How is fried rice traditionally served in China?
In China, fried rice is typically served hot from the wok, often as a main course or side, accompanied by a simple soup or stir‑fried vegetables. It is eaten with a spoon or chopsticks and enjoyed immediately for the best texture.
What occasions or celebrations feature fried rice in Chinese culture?
Fried rice appears at family gatherings, Lunar New Year feasts, and casual weekday meals because it is quick to make and can incorporate festive ingredients like shrimp or Chinese sausage for special occasions.
What are the most common mistakes to avoid when making fried rice at home?
Common errors include using freshly cooked rice (which becomes mushy), overcrowding the wok (which steams instead of fries), and overcooking the aromatics. Use day‑old rice, work in batches if needed, and keep the heat high.
Why does this recipe use a wok over high heat instead of a skillet?
A wok’s curved shape and high heat tolerance allow the rice to be tossed quickly, creating a slightly crispy texture while preventing steaming. The high heat also seals in flavor and gives the dish its characteristic “wok‑hei” (breath of the wok).
Can I make this fried rice ahead of time and how should I store it?
Yes. Prepare the rice, chicken, and chopped aromatics ahead and store them separately in airtight containers in the refrigerator. Reheat in a hot wok for 2‑3 minutes, adding a splash of oil if needed, and serve immediately.
What texture and appearance should I look for when making fried rice?
The rice grains should be separate, slightly glossy, and have a light golden‑brown crust on the edges. The vegetables and chicken should be evenly distributed, and the dish should look vibrant with green onion specks.
What does the YouTube channel JT COOKS DINNER specialize in?
The YouTube channel JT COOKS DINNER focuses on quick, family‑friendly dinner ideas using everyday pantry staples and leftover ingredients, often featuring Asian‑inspired techniques and minimal prep time.
How does the YouTube channel JT COOKS DINNER's approach to Chinese‑style cooking differ from other cooking channels?
JT COOKS DINNER emphasizes using leftover or convenience items—like rotisserie chicken and pre‑cooked rice—to create authentic‑tasting Chinese dishes without complex sauces or hard‑to‑find ingredients, making the cuisine more accessible for home cooks.
Last updated: August 28, 2026
