Easy Fried Rice with Chicken and Broccolini

takeout at home 22-minute meals chinese rice chicken garlic egg pea soy sauce orange juice quick & easy dinner

Rhoda Boone

4 servings

Source

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)

Method

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.

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.

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.