Chicken Fried Rice

A Humble, Savory Rice & Chicken Bowl

Let me tell you about this recipe. It’s simple. It’s comforting. It uses olive oil, tomatoes, onions, rice, and rotisserie chicken. You stir, sautée, mix, and enjoy. It’s flexible. If the pan seems too dry, just add more oil. It’s forgiving. And yet, it tastes rich. It balances sweet, savory, and tangy notes. It’s casual. It warms you. It’s one of those dishes you come back to again and again.

The recipe description is clear. You start with olive oil to hit the pan. Then you add tomatoes and onions. You stir-fry them. Then you add teriyaki or coconut aminos. Next come garlic powder, onion powder, and salt. Finally, you stir in cooked rice and shredded rotisserie chicken. You mix until everything’s hot. It’s done.

---

A Bit of History

To be honest, this dish is a cousin to many chicken-and-rice staples. Rice bowls likely began in Japan and spread across Asia. From there, they inspired countless variations worldwide (Mahatma® Rice). In Spain, “paella” originated in Valencia, where field workers cooked rice with whatever they had—often chicken—over a fire in a wide pan (The Spruce Eats). In Latin America, “arroz con pollo” is a beloved one-pot meal. It probably stems from Spanish pilaf traditions mixed with New-World ingredients like tomatoes and peppers (The Domestic Man, Wikipedia). And in Brazil, “galinhada” blends chicken and rice in olive oil and turmeric, with roots in Portuguese and African cooking (Christopher Kimball’s Milk Street).

Each of these dishes built on the idea of rice as a base and chicken for protein. They used local ingredients and simple techniques. My recipe—a bowl of rice, chicken, oil, and fresh produce—echoes that tradition. Thus, while exact origins differ, the concept has deep roots. (Here are the links: Mahatma Rice “Origins of the Rice Bowl,” Spruce Eats “Paella,” The Domestic Man on Arroz con Pollo, 177 Milk Street “Galinhada.”) You can click them to see more.

---

Ingredients & Possible Substitutions

Here’s what you need—just the ingredients, no measurements:

• Olive oil
• Roma tomatoes or baby tomatoes
• Sweet onion
• Teriyaki sauce or coconut aminos
• Garlic powder
• Onion powder
• Salt
• Cooked rice
• Rotisserie chicken

And here are some substitutions you might try:

• Use avocado oil or neutral oil if you prefer.
• Swap Roma or cherry tomatoes for canned diced tomatoes or sun-dried tomatoes.
• Try shallots, leeks, or yellow onion instead of sweet onion.
• If you don’t have teriyaki or coconut aminos, use soy sauce or tamari—or even omit and add a splash of vinegar or citrus for tang.
• Fresh garlic and onion instead of powders add more flavor.
• You can use any cooked grain instead of rice: quinoa, cauliflower rice, or farro.
• Swap rotisserie chicken for leftover roast chicken, turkey, or even tofu/shrimp for a twist.

---

Step-by-Step Instructions

1. Heat your pan. Pour in olive oil. Let it warm, but not smoke.
2. Add chopped tomatoes and sliced sweet onion. Stir. Cook until the onion softens and tomatoes start to break down.
3. Pour in teriyaki sauce—or coconut aminos. Stir well. Let it sizzle.
4. Sprinkle garlic powder, onion powder, and salt. Stir. Let the spices bloom in the sauce.
5. Add cooked rice. Use about two cups. Break up any clumps. Stir so the rice soaks up flavor.
6. Toss in shredded rotisserie chicken. Mix thoroughly.
7. Taste. If it’s dry, drizzle more olive oil. Adjust salt or sauce.
8. Cook until everything is heated through. Serve.

It takes maybe ten minutes. It’s fast. It’s filling. It’s flexible.

---

FAQ Section

Q: Can I use raw chicken instead of rotisserie?
A: Yes—just cook it first. Cube or shred, cook in the pan, then follow the rest of the steps.

Q: Can I use brown rice or another grain?
A: Absolutely. Cooked brown rice works fine. Quinoa or barley works too—just adjust time to heat through.

Q: Is there a dairy-free or vegan version?
A: Sure. Use coconut aminos or tamari. Swap chicken for tofu or chickpeas.

Q: How can I make it spicy?
A: Add red pepper flakes, sriracha, or diced chili.

Q: Can I prep this ahead?
A: Yes. Chop the veggies and shred the chicken ahead. At meal time, just heat and assemble.

Q: Does it reheat well?
A: Yes. Sprinkle a bit of water on leftovers and microwave or reheat on the stove covered, until just steamy.

Print