Crispy Fried Chicken Fried Rice

Leftover fried chicken and white rice is tossed together with stir-fried onions and tamari, hot sauce and Worcestershire sauce for a simple and DELICIOUS fried rice recipe. Yields 6 cups in about 20 minutes.

Course Side Dishes

Cuisine Asian, American

Keyword chicken, fried chicken, fried rice, hot sauce, rice, side dish

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 536

Author Laurie McNamara

Equipment

All-Clad Hard Anodized Nonstick Free Chefs Pan/Wok Cookware, 12-Inch, Black

Ingredients

1 teaspoon olive oil extra light
1 cup yellow onion diced
kosher salt
4 cups day old long grain white rice
5 tablespoon low-sodium tamari or low-sodium soy sauce or to taste
3 tablespoons Frank's Red Hot Sauce plus more to taste
2 dashes Worcestershire sauce
1½ cups fried chicken diced leftover meat and crispy skin
4 green onions sliced (dark parts only)

Instructions

Add oil to a large chefs pan or wok and heat on medium heat.
Add onions with a pinch of salt and cook until soft and translucent, stirring often.
Increase the heat to medium-high and add in the rice, tamari, hot sauce and Worcestershire sauce.
Add in the diced fried chicken (with the crispy skin) and toss to combine.
Spread in an even layer, pressing into the pan. Let this cook for 30 to 45 second or until a crust forms on the bottom of the rice. Toss and repeat 1 to 2 more times.
Taste and add more hot sauce if desired.
Serve with sliced green onions.

Nutrition