Rotisserie Chicken Fried Rice
"Smoky, soy-sauced, egg-flecked fried rice loaded with rotisserie chicken — the 20-minute weeknight dinner your wok was born to make."
The Game Plan
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Use day-old rice if possible — freshly cooked rice will be too moist. Spread leftover rice on a sheet pan and refrigerate for at least 30 minutes if using fresh.
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Heat olive oil in a large skillet or wok over high heat.
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Scramble the eggs in the hot pan, breaking them into small pieces. Remove and set aside.
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Add garlic and frozen peas/carrots to the pan. Stir-fry for 2 minutes.
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Add the cold rice and press it flat against the pan. Let it sit for 30 seconds to get slightly crispy, then stir. Repeat a few times.
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Add the shredded chicken, scrambled eggs, soy sauce, and sesame oil. Toss everything together for 1-2 minutes.
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Top with sliced green onions and serve.
