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Costco Copycat Chicken Fried Rice Recipe
Ash Tyrrell

Costco Copycat Chicken Fried Rice Recipe

I still remember the first time I saw this recipe floating around online, and I'll admit I was skeptical that a fried rice could come together with almost no cooking at all. I grabbed a rotisserie chicken on my next Costco run just to test it out, and I was genuinely shocked at how good it tasted for so little effort.
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Prep Time 8 minutes
Cook Time 2 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken – the juices left in the bag are the real flavor base here so don't toss them
  • 2 cups cooked rice warm – day-old rice works, but warming it helps the sauce coat every grain
  • 3 green onions chopped – use both the white and green parts for the best crunch and color
  • 1 tablespoon oyster sauce – this brings the deep savory backbone, so don't skip it
  • 1/2 teaspoon sesame oil – a little goes a long way so measure carefully instead of eyeballing it
  • 2 teaspoons soy sauce – swap in tamari if you need this dish gluten-free
  • 2 teaspoons granulated sugar – balances the salty and savory notes without making the rice taste sweet

Method
 

  1. I always pull the rotisserie chicken out of its bag carefully so the juices pooled at the bottom stay put. Those drippings are packed with flavor, and they become the base for the whole sauce. Skipping this step means missing out on a big part of what makes this dish taste so rich.
  2. Once the chicken is out, I shred about two cups of meat directly onto the cutting board. I usually save the rest of the chicken for sandwiches or another meal later in the week. Shredding rather than chopping helps the chicken blend more evenly into the rice.
  3. I stir the oyster sauce, sesame oil, soy sauce and sugar right into the reserved chicken juices. This quick mix becomes a glossy, savory sauce in seconds. If oyster sauce isn't available, hoisin sauce is a solid stand-in.
  4. Next, I add the warm rice, shredded chicken and chopped green onions into the bowl or bag with the sauce. I season with a pinch of salt and a good amount of black pepper at this point. Everything should look coated and glossy once combined.
  5. I seal the bag or cover the bowl and shake or toss everything until the sauce is evenly distributed. This step takes less than a minute but makes a huge difference in flavor consistency. I always taste it here and adjust the seasoning if needed.
  6. If the rice has cooled down while mixing, I pop it in the microwave for a minute or two before serving. I serve it straight from the bag for easy cleanup or transfer it to a bowl for a nicer presentation. Either way, it disappears fast at my house.

Notes

  • I always use day-old or slightly cooled rice when I have it, since fresh, steaming rice can turn a little mushy once the sauce hits it.
  • I taste the sauce before adding the rice, since sodium levels in soy sauce brands can vary a lot.
  • I keep extra green onions on hand to sprinkle on top right before serving for a fresher bite.
  • I double the sauce recipe when I'm making a bigger batch, since it stretches further than I expect.
  • I use kitchen shears to shred the chicken faster when I'm short on time.
  • I warm the rice separately for about a minute before mixing if it's been sitting in the fridge, since cold rice can make the whole dish lukewarm even after tossing.