Name: Easy Fried Rice With Chicken and Broccolini
Cook time: 22 minutes
Total time: 22 minutes
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil, divided; 4 scallions, sliced on the bias, divided; 1 pound chicken cutlets, cut into 1/2" slices; 1 1/4 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 2 garlic cloves, finely grated or pressed; 1 teaspoon finely grated ginger; 1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise if stalks are thick; 4 cups cooked white rice (preferably day-old, long-or medium-grain); 3 large eggs, beaten to blend; 1 cup snow peas; 1/2 cup frozen edamame or green peas; 3 tablespoons low-sodium soy sauce or tamari; 2 tablespoons fresh orange juice (from about 1/2 orange); Chili or sesame oil (optional; for serving)

Looking for easy chicken breast recipes Quick dishes like this chicken and broccolini dinner make delicious weeknight meals.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. This vegetable-packed version calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables and protein. The simple orange-soy sauce adds acidity, sweetness, and an umami punch.

Cooks' Note

If you are preparing rice especially for this dish, you'll need to cook about 1 1/3 cups raw rice. Rinse the rice first to remove some of the starch so it's less sticky when it comes time to fry. Spread the cooked rice out on a rimmed baking sheet or plate to cool so the steam can evaporate, then transfer to a resealable container and chill.

Recipe information

Total Time
22 minutes
Yield
4 servings

Ingredients

1/4 cup vegetable oil, divided

4 scallions, sliced on the bias, divided

1 pound chicken cutlets, cut into 1/2" slices

1 1/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 garlic cloves, finely grated or pressed

1 teaspoon finely grated ginger

1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise if stalks are thick

4 cups cooked white rice (preferably day-old, long-or medium-grain)

3 large eggs, beaten to blend

1 cup snow peas

1/2 cup frozen edamame or green peas

3 tablespoons low-sodium soy sauce or tamari

2 tablespoons fresh orange juice (from about 1/2 orange)

Chili or sesame oil (optional; for serving)

Preparation

Step 1
Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, tossing occasionally, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2–3 minutes more. Transfer to a large bowl.
Step 2
Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
Step 3
Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. Drizzle with chili or sesame oil, if using.

Recipe notes

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