If there’s one thing every mom can appreciate, it’s a recipe that’s quick, nutritious, and doesn’t require a battle at the dinner table. Enter: Chicken Fried Rice! This version is made super easy with rotisserie chicken and a rice cooker (thank you, kitchen shortcuts!).
It’s packed with edamame, peas, and carrots for a boost of protein and fiber, all stirred into fluffy rice with just the right amount of seasoning. It’s the perfect way to use up leftovers and get a meal on the table that everyone actually wants to eat—no negotiations needed!
Table of Contents
Why You’ll Love This Recipe
- Easy & Quick – Using rotisserie chicken and a rice cooker saves time.
- Kid-Friendly – Mild flavors and colorful veggies make it appealing.
- Balanced Meal – Protein, carbs, and veggies in one dish.
- Great for Leftovers – Stash some in the fridge or freezer for later.
- Picky Eater-Friendly – Serve it deconstructed for a DIY meal.
One of the best parts about this recipe is how convenient it is without sacrificing nutrition. Rotisserie chicken is a great shortcut—it’s high in protein, already cooked, and ready to go. Frozen veggies like peas, edamame, and carrots make this even easier. They’re just as nutritious as fresh and save time on washing and chopping. Using these convenient, nutritious foods helps get a balanced meal on the table with less effort, which is always a win.
Ingredients for Chicken Fried Rice:
- 2-3 cups cooked rice (use your rice cooker for hands-free cooking)
- 1 tablespoon oil
- 1 cup chopped rotisserie chicken
- 1 cup frozen edamame
- ½ cup frozen peas
- ½ cup frozen diced carrots
- 2 eggs, lightly beaten (optional but adds extra protein)
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon sesame oil (optional, for extra flavor)
How to Make Chicken Fried Rice:
Cook the Rice: If you haven’t already, cook your rice in a rice cooker. Using leftover rice from the fridge works even better.
Sauté the Veggies & Chicken: Heat oil in a large pan or wok over medium heat. Add edamame, peas, and carrots. Cook for 3–4 minutes until warmed through. Stir in the chicken.
Scramble the Eggs (If Using): Push the veggies and chicken to one side of the pan. Pour the beaten eggs into the empty space and scramble until fully cooked. Make this meal vegetarian by omitting the chicken and adding more eggs.
Mix Everything Together: Add the cooked rice, soy sauce, garlic powder, onion powder, and sesame oil. Stir well, letting the rice crisp up slightly. Cook for another 2–3 minutes, stirring occasionally.
Serve & Enjoy: Let it cool slightly before serving to little ones.
How to Serve This to Picky Eaters
If your child isn’t a fan of mixed foods, there are plenty of ways to make chicken fried rice more approachable while keeping it stress-free. Here are a few strategies to help:
- Serve it deconstructed – Offer the rice, chicken, and veggies separately so they can mix (or not) on their own terms.
- Include a preferred food – Add something familiar like fruit, cheese, or a favorite dip to make the meal feel more comfortable. We add potstickers as my son’s preferred food, since he doesn’t like chicken fried rice “yet.”
- Make rice fun – Use a rice ball shaker to create bite-sized rice balls that are easier to eat.
- Offer chopsticks – Kid-friendly chopsticks can make mealtime more interactive and playful.
- Let them customize – Set up a simple “DIY rice bowl” station so they can build their plate with the ingredients they like. You can mix the sesame oil, soy sauce, and seasoning separately for them to add as a “sauce.”
- Ask what would make it better – Let them have a say! Maybe they’d love a drizzle of their favorite sauce or a side of crackers. Giving them a little control can help with acceptance.
- Get them involved – Have them help scoop rice, stir veggies, or sprinkle on toppings. Even small tasks can make them more excited to try the final dish.
Offering choices and keeping the experience light and fun can help encourage little ones to try new foods at their own pace—without the pressure. If your child needs more help learning to like mixed foods, join my free 5 week picky eater TRY IT Challenge.
Want to Boost This Meal Even More?
This chicken fried rice recipe is already balanced, but a few simple swaps can make it even more nutrient-dense. Try these easy upgrades:
- Swap the rice – Use brown rice or quinoa for more fiber and protein and if you’re a fan of it, try swapping out half the rice for cauliflower rice.
- Add extra veggies – Mix in finely chopped spinach, bell peppers, or mushrooms for more vitamins and minerals.
- Top it off – Sprinkle with toasted sesame seeds or chopped cashews for a boost of healthy fats and a little crunch.
- Mix up the protein – Add scrambled eggs or more edamame for extra protein.
Small tweaks like these can add variety and nutrients while keeping the meal kid-friendly and delicious!
Storage & Reheating Tips
Got leftovers? Fried rice stores beautifully. Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water to keep the rice from drying out and warm it in the microwave or on the stove. If frozen, let it thaw in the fridge overnight before reheating.
This is one of those meals that makes dinner so much easier—perfect for busy weeknights when you don’t have time for a full-on cooking session. Plus, it’s a great way to introduce kids to new textures and flavors without overwhelming them. Try it out and let me know if your little ones love it as much as mine do.
Is It Safe to Save Leftover Rice?
Yes—leftover rice can be safe to eat as long as it’s stored properly. The concern with rice comes from a bacteria called Bacillus cereus, which can grow if cooked rice is left out too long at room temperature.
To keep it safe, cool the rice quickly after cooking and store it in the fridge within 1–2 hours. Use airtight containers and eat within 3–4 days. When reheating, make sure it’s steaming hot all the way through. If it smells off or has a strange texture, it’s better to toss it. Properly stored, leftover rice is a great way to save time and reduce food waste!
The Perfect Easy Dinner Solution
Making a nutritious, homemade meal doesn’t have to be complicated or time-consuming. With a few simple shortcuts like rotisserie chicken, frozen veggies, and a rice cooker, you can have a balanced dinner on the table in no time.
This easy chicken fried rice is not only a great way to use up leftovers but also a flexible meal that can be adapted for picky eaters and boosted with extra nutrients. Whether you serve it mixed together or deconstructed, it’s a meal that brings convenience, nutrition, and flavor together in one dish. Give it a try and see if it becomes a new family favorite!
Chicken Fried Rice
Ingredients
- 2-3 cups rice, cooked
- 1 Tbsp oil
- 1 cup rotisserie chicken
- 1 cup frozen edamame shelled
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 2 eggs lightly beaten
- 3 Tbsp low sodium soy sauce or coconut aminos
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp sesame oil
Instructions
- Cook rice according to package. Using a rice cooker allows you to cook rice without under or over cooking it.
- Heat oil in a large pan or wok over medium heat. Add edamame, peas, and carrots. Cook for 3–4 minutes until warmed through. Stir in the shredded chicken.
- Push the veggies and chicken to one side of the pan. Pour the beaten eggs into the empty space and scramble until fully cooked.
- Add the cooked rice, soy sauce, garlic powder, onion powder, and sesame oil. Stir well, letting the rice crisp up slightly. Cook for another 2–3 minutes, stirring occasionally.
