This healthy fried rice spin combines leftover rotisserie chicken or roast chicken with a blend of frozen jasmine and cauliflower rice (totally optional), mixed veggies, and a simple sauce. The finished dish makes four BIG servings with 38 grams of protein, 44 grams of carbs, and only 475 calories. And if that’s not enough to sell you, thanks to frozen veggies, this recipe requires essentially zero prep!
Ingredients and Substitutions
Have you made my ground chicken fried rice? This ingredient lineup will look awfully similar if you have. As in, it’s basically the same but swaps cooking ground chicken for chopped rotisserie chicken and adds some egg.
If you don’t have leftover chicken on hand, that’s a great option. You can also dice chicken breast or thighs and cook them the same way before adding the frozen rice and veggies. Check out this BBQ chicken fried rice for an example of this in action.
One quick suggestion I’ll make, as someone who makes a ton of things with rotisserie chicken, is to buy multiple rotisserie chickens at one time. You can spend 10-15 minutes making pulled rotisserie chicken to bag up and freeze for future uses. Then you always have the core ingredient on hand for easy recipes like sweet chili chicken bowls and hot honey sesame chicken.
As for the frozen rice and veggies, I like to use this as a shortcut for easy fried rice plus leftovers dishes. We all know cooked and chilled or leftover rice is best for fried rice, but you don’t always have that on hand. I always have frozen rice and cauliflower rice in my freezer, however.
If you like the idea of a low calorie rice blend that’s cooked fresh, I have a recipe that cooks jasmine rice in bone broth then mixes in cauliflower rice and seasoning. It would work great for this rotisserie chicken fried rice and tons of other high protein rice bowls.
The substitutes for sauce ingredients are limitless. You’re looking to add a bit of spice via chili garlic sauce or some type of chili sauce/paste, sweetness via maple syrup or another sticky sweetener like honey, salinity and umami via soy sauce or coconut aminos, and sourness with vinegar. Get creative and as long as you stick closely to the ratios of each component, you’ll be fine.
Have Questions?
I’m always happy to answer questions about ingredient swaps, cooking methods, kitchen gear, or whatever else you might need help with. Just leave a comment at the bottom of this post, and I’ll do my best to assist you.
If you make this macro friendly chicken fried rice spin and dig it, I always appreciate recipe reviews. I hope you enjoy the recipe!
Rotisserie Chicken Fried Rice
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
For the Sauce
- 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
- Mix the sauce ingredients together and set aside.
- 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.
- 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.
- Cook for 10-12 minutes, stirring occasionally, until the rice is crispy in spots.
- 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.
- Garnish with the remaining scallion greens and toasted sesame seeds before serving.
Nutrition Information:
Yield: 4 Serving Size: 310g (about 11 ounces)Amount Per Serving: Calories: 475Total Fat: 15gCarbohydrates: 44gProtein: 38g
Skip to Recipe