Rotisserie Chicken Fried Rice

About This Recipe

Chopped rotisserie chicken in a sweet and spicy sauce fried with a blend of rice, cauliflower rice, and mixed vegetables.

Ingredients

• 2 large Eggs (whisked)
• 2 Tablespoons Olive Oil (divided)
• 10 oz Frozen Jasmine rice
• 10 oz Frozen Cauliflower rice
• 2 cups about 9 oz Frozen mixed veggies
• 16 oz Rotisserie Chicken or Cooked Chicken (chopped)
• 3 Tablespoons Coconut Aminos or Soy Sauce
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Chili Garlic Sauce
• 2 teaspoons Toasted Sesame Oil
• 1 teaspoon Ground Ginger
• 3 Scallions (use the whites for the sauce and reserve greens for garnish)
• 2 Tablespoons Water

Instructions

1. Mix the sauce ingredients together and set aside.
2. Heat a large pan over medium-low heat with 1 teaspoon of the olive oil. Once hot, add the whisked eggs and spread around the pan. Break the egg into bite-size pieces once it’s nearly cooked through and transfer to a bowl. Set aside.
3. Add the remaining olive oil to the pan and increase the heat to medium-high. Once hot, carefully add the frozen rice, cauliflower rice, and mixed veggies.
4. Cook for 10-12 minutes, stirring occasionally, until the rice is crispy in spots.
5. Once the rice is fried to your liking, add the chopped chicken, egg, and sauce to the pan. Stir everything together and cook until the chicken is heated through and the sauce begins to caramelize on the bottom of the pan, about 2-3 minutes.
6. Garnish with the remaining scallion greens and toasted sesame seeds before serving.