Use Up Leftover Rotisserie Chicken In A 15-Minute Takeout-Inspired Meal

There are so many genius ways to reuse that leftover rotisserie chicken sitting in your fridge. It's way more useful than just for piling on sandwiches or sneaking bites when you're hungry. It may actually be your secret to a speedy, full-flavored fried rice that could rival takeout. The trick is knowing how to cook and season the chicken right, so that it melds fully with the rest of the dish without drying out or turning rubbery.

Start by separating the meat from the bones. Don't throw the bones away, though, as you can use the leftover rotisserie chicken carcass for a delicious broth. Next, shred your meat into very small, bite-sized pieces. You don't want big pieces here; rather, make them small enough so you get a bit of chicken in every spoonful of rice. If your chicken just came out of the fridge, let it warm up a bit on the counter while you chop your veggies or cook the rice. Or, you can pop it in the microwave for 20–30 seconds to take the chill off. That way, it won't cool down your hot pan or turn tough when it hits the heat. Cold chicken in a hot pan gets rubbery fast, and no one wants that. Now that your chicken's ready to roll, you're halfway to a 15-minute dinner win.

Remember, your rotisserie chicken is already cooked — you're just reheating it and getting it coated in all that new flavor. Once your aromatics (like your garlic, ginger, and green onion) hit the pan and start to sizzle, stir-fry your veggies, making sure they stay crisp. Then, push everything to one side and scramble in your eggs, if you're using them.

After the eggs have been cooked and the cold rice has been added, it's time to add the chicken. Toss everything together gently. You want the chicken to heat up and get slightly coated in the sauce, but not to sit on the heat for too long. Two to three minutes is enough — any longer than that, and you may dry out the meat or make it stringy. To lock in extra flavor, drizzle on your soy sauce, sesame oil, or oyster sauce after the chicken goes in, not before. That way, it soaks into the meat while it heats, and the rice picks up the rest. What you'll get is juicy, flavorful chicken that tastes like it was made just for this dish. No one will ever know it was made from recycled leftovers.

With the right preparation and a little care, you can turn that rotisserie chicken into a 15-minute fried rice that tastes like it came straight from your favorite takeout spot — no delivery fees required!