Easy Fried Rice with Chicken and Broccolini

Easy Fried Rice with Chicken and Broccolini is a gluten free and dairy free main course. This recipe makes 4 servings with 692 calories, 38g of protein, and 35g of fat each. For $3.61 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe from Epicurious requires sesame oil, garlic cloves, snow peas, and scallions. This recipe is liked by 1002 foodies and cooks. It is a rather pricey recipe for fans of Chinese food. From preparation to the plate, this recipe takes roughly 22 minutes. With a spoonacular score of 89%, this dish is excellent. If you like this recipe, you might also like recipes such as Chinese Sausage and Broccolini Fried Rice, Easy Chicken Fried Rice, and Easy Chicken Fried Rice.

Servings: 4

Preparation duration: 22 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation 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, 23 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. Cooks' NoteIf 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.

 

Step by 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.

2. 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, 23 minutes more.

3. Transfer to a large bowl.

4. Heat remaining 3 Tbsp. oil in skillet over high.

5. 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.

6. Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute.

7. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions.

8. Drizzle with chili or sesame oil, if using.

9. Cooks' Note

10. 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.

11. 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.

Nutrition Information:

covered percent of daily need