A few weeks ago my husband and I discovered the ease of cooking with rotisserie chicken. We decided to buy our first one because I kept reading that it was a great recipe shortcut and that infants would gobble it up. Well, both were absolutely true for us!
The first recipe we decided to try using this new shortcut was chicken fried rice. We were able to make the meal in record time and the outcome was delicious! The rotisserie chicken and the use of frozen vegetables make this so quick, you can whip it up any night of the week. The dish is a meal in itself, but can also be paired with egg rolls or crab Rangoon.
Leftovers the next day were great and we made a double batch so I could freeze some for later. I simply scooped the rice into a foil container, wrapped in plastic wrap and foil, and placed in the freezer. When we are ready to have it, I will defrost in the fridge overnight, then heat in the oven for 20-30 minutes at 350 degrees.
I do not like egg, so we make this without it, but if you miss the egg addition, I would scramble it up first, set aside, then add it back at the very end before serving. Feel free to play around with this recipe in other ways too. Switch up the vegetables, double the sauce, use different rice, or use shrimp instead of the chicken. I’m sure any variety will be delicious!