Anyone looking to stick to a New Year’s Resolution of “healthy eating” will want to give this delicious recipe a try.


  • 2 Tbsp. vegetable oil
  • ½ medium onion, finely chopped
  • ½ medium bell pepper, finely chopped (green, red, or yellow)
  • 1 large celery stalk, finely chopped
  • 1 carrot, grated (or 1 cup shredded carrots)
  • 1-2 medium garlic cloves, minced
  • 2 tsp. chopped fresh ginger
  • 1 cup diced rotisserie chicken meat
  • 4 cups cooked long-grain white rice, cold (or jasmine rice can be substituted)
  • ½ cup unsalted roasted cashews
  • ½ cup frozen peas
  • 2 green onions, thinly sliced
  • 2 Tbsp. less salt soy sauce
  • freshly ground pepper, to taste
  • chopped fresh cilantro, to taste (optional)

Makes 4-6 servings.


  1. Heat the vegetable oil in a wok or a very large skillet over med.-high heat. Add the onions, bell pepper, celery, carrots, garlic and ginger, and stir-fry until the vegetables are just tender, 3-4 minutes.
  2. Add the chicken, cold rice, and cashews, and stir-fry for 2-3 minutes more. Stir in the peas and green onions.
  3. Season with soy sauce and black pepper, and cook for 1-2 minutes more, or until piping hot.
  4. Serve immediately. If desired, top with chopped fresh cilantro.

Source: This recipe was adapted from The Great Rotisserie Chicken Cookbook by Eric Akis. This dish cooks quickly so make sure you have your ingredients chopped and ready to go, or purchase vegetables that have already been prepped. It’s a recipe that you can play with, adding whatever vegetables you prefer. Note: One key thing about making good fried rice is using only cooked rice that has been cooled.

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Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...