Chicken Fried Rice

Chicken Fried Rice

Serves 4


A note about gluten: When gluten-free tamari is used instead of soy sauce, this recipe is gluten free.

3 tbsp. peanut oil, divided
2 large eggs, lightly beaten with a pinch of kosher salt
5 oz. Kowalski's Sliced Shiitake Mushrooms
½ cup matchstick-cut carrots
¼ tsp. kosher salt
4 thinly sliced green onions (white and green parts)
1 clove garlic, finely minced
½ tsp. chile-garlic paste
¼ tsp. ground ginger
1 tsp. sesame oil
3 cups leftover cooked long-grain rice, cold
2 tbsp. soy sauce (or gluten-free tamari), plus more for passing at the table
2 cups shredded or chopped Kowalski's Signature Rotisserie Chicken
½ cup frozen peas, thawed
- freshly ground Kowalski's Black Peppercorns, to taste
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  1. In an extra-large nonstick skillet, heat 1 tbsp. peanut oil over medium-high heat until shimmering but not smoking.
  2. Add eggs; when edges begin to bubble, push eggs to the center of the pan. Cook and stir until nearly cooked, breaking eggs into small clumps as they cook.
  3. Remove eggs from pan; set aside.
  4. Add remaining peanut oil to the skillet; return to the heat. Add mushrooms, carrots and salt; cook and stir until well browned (about 5 min.).
  5. Add onions, garlic, chile-garlic paste and ginger; cook and stir until fragrant (about 1 min.).
  6. Add sesame oil and rice; stir-fry until rice is hot and starting to get crispy on the edges (2-3 min.).
  7. Stir in soy sauce.
  8. Add chicken, peas and reserved egg; cook and stir until everything is hot (2-3 min.).
  9. Serve immediately with soy sauce and pepper to taste.


Find It!

  • Find chile-garlic paste and sesame oil in the International Foods Aisle.