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Active Time
22 minutes
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Total Time
22 minutes
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.
Ingredients
4 servings
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.
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.
Leave a Review
Reviews (19)
Back to TopMy partner and I enjoyed this recipe. I've read some of the reviews and feel that this recipe can be anyone's interpretation of what they enjoy. At the end of the day, It is fried rice. I would make this again.
Kurt.Hess
Calgary, Alberta
10/26/2020
Thanks to previous reviewers, I doubled the garlic and ginger and also added 1Tablespoon of Garlic Chile sauce. My husband loved it. But also other corrections need to be made. The snow peas are kind of hard - should be added earlier. Also way too much rice - I only used half of what was included in the recipe. Also I had to add a lot more oil to stop the rice from sticking to the pan. End result was good - but essentially it wasn't really THIS recipe.
heathernyc
1/19/2020
I thought this was delicious with modifications :) Doubled the sauce and marinated the chicken in it during prep. I didn't have scallions so sautéed 1/3 onion in peanut (not vegetable) oil. Used whatever veggies I had on hand: Green and yellow bell peppers, one chili, asparagus, carrots, and snow peas, and cooked them all with the chicken simultaneously. Also added 1 tbsp garlic chili sauce. Heated the marinated sauce through separately and added it to the bowl with the cooked chicken and vegetables while I worked on the rice. Peanut oil again for precooked white rice I had (purposely) uncovered in the fridge for a few days. Finished all with a little sesame oil. Pick kids and hubby loved it!
Anonymous
Atlanta, GA
10/23/2019
Even my kids thought it had no flavor. The adults added Sriracha sauce, which helped a bit. Kids added more low sodium soy sauce but still only ate the veggies. Would add more orange and especially ginger.
cahjunior
Boston
7/1/2019
It was waaaayyy to salty! I was following the weekly plan and it called to sub the slow cooker pulled chicken instead of cooking the chicken per the recipe. The precooked chicken is very well seasoned, so no need for more seasoning. I did adjust the salt, but really the salt should just be omitted if using pre-cooked. That said the slow cooker pulled chicken recipe is amazing.
louisemarysmith3387
Seattle
6/27/2019
This was just ok. Needed more veggies, and a bit more flavor.
juls14
Culver City, CA
1/4/2019
Really delicious and not too hard to make. It is ESSENTIAL that you rinse the rice in cold water after cooking it, otherwise it becomes a starchy mess. I would also half, or 3/4 the recipe because it makes a lot of food.
sdclark
Victoria, BC
2/27/2018
I really enjoyed this recipe and made it after reading some of the reviews (which I always find helpful). I would absolutely add more scallions at the beginning and one or two more eggs with the rice. I marinated my chicken in the soy sauce & orange mixture prior to cooking it and it was delicious! I put in far too many veggies and found that I really wanted to have more rice because it was so delicious. I am a wok novice and found this recipe easy and really enjoyable. The big deal was that this was something that my both of my children enjoyed (which almost ever happens).
elizabeth_boyd5293
ChciChicago, IL
1/30/2018
This was good, but not great. I've found several better, and easier to prepare, fried rice recipes. Not a waste of time for sure - my family ate it without complaint (which is a win in my book!) but no one was particularly blown away.
carnix
GA
12/17/2017
Delicious!
Anonymous
Toronto CA
12/12/2017
good weeknight dinner but not great. Maybe I will make again.
deborahleewoodbury
Cary IL
9/12/2017
Delicious. We like Asian style meals so this was great, with a few modifications. 1. Make double the orange/soy sauce. Dust the diced chicken with corn starch and add about half the orange/ soy sauce mixture to the chicken and let it sit while you prep the rest. You can leave out the salt and pepper. 2. Add hot pepper flakes when you add the ginger and garlic and you won't need the chili oil. 3. Use broccoli rabe( rapini) instead of broccolini and sugar snap peas instead of snow peas. 4. We used boneless thighs, and cut down on the amount-there is plenty of protein in this dish with the 3 eggs. 5.Use peanut oil and use slightly more than the amounts specified, especially before adding the egg. 6. Don't sweat how much rice. We had far less than 4 cups and still had plenty. 7.The sesame oil finish really brings out the dish-don't skip it. We'll definitely make this again. We seem to always have cooked rice on hand. The technique varies from the way American-Chinese cooking is usually done, but it works nonetheless.
r124911
NC
5/10/2017
the worse thing I've Ever tried to cook. Just awful, I copied the recipe to the Tee, never make it again!!
de14031
Buffalo,ny
4/26/2017
Terrible
de14031
Buffalo, ny
4/26/2017
Never again Terrible!!
de14031
Buffalo, NY
4/26/2017
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