Chef notes
We’re always looking for smart and exciting ways to repurpose rotisserie chicken. Say goodbye to chicken salad and welcome this takeout-inspired recipe with open arms. Using leftover or store-bought rotisserie chicken in this easy dinner is the trick to creating a macro-friendly meal any night of the week in no time at all. It comes together in just about 20 minutes and is wonderfully customizable to accommodate whatever odds and ends you have leftover in the produce drawer of your fridge. The recipe calls for frozen peas and carrots but don’t hesitate to add onion, bell peppers, mushrooms or snap peas if you have them on hand. And if that's not enough to make it a new go-to, it's packed with nourishing, umami-rich flavor, which only gets better when the dish is enjoyed as lunch the following day. Leftovers are good for three to four days.
If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
While we’ll never say no to ordering takeout, this clean-your-fridge-out recipe is arguably easier and no doubt more budget-friendly.
Technique Tip: Use day-old white or brown rice for best results.
Swap Option: Use egg whites instead of whole eggs for a leaner, lower-cholesterol meal. If you have another type of leftover meat such as pork or steak, feel free to use that instead of the chicken.
Ingredients
- 1 pound skinless rotisserie chicken meat, 1/2-inch dice
- 3 cups cooked brown or jasmine rice
- 2 large eggs
- 1 cup frozen peas and carrots
- 3 tablespoons low-sodium soy sauce, plus more to taste
- fresh sliced green onion, for garnish
- toasted sesame seeds, for garnish
Preparation
1.In a large nonstick skillet set over medium-high heat, heat oil. Add chicken and cooked rice and stir to combine, cooking for about 2 minutes (enough to get a very light sear on the chicken), then make a hole in the middle of the skillet.
2.Beat 2 eggs together in a small bowl then pour them in the middle of the skillet. Let the eggs bubble for a brief second, then immediately begin chopping the eggs up with a spatula and folding them into chicken and rice. There should be no large, visible chunks of egg.
3.Fold in frozen peas, carrots and soy sauce, stirring for about 1 minute.
4.Remove from the heat, and if desired, garnish with green onion and toasted sesame seeds.
