Easy Fried Rice with Chicken and Broccolini

Ingredients

• •¼ cup vegetable oil, divided
• •4 whole scallions, sliced on the bias, divided
• •1 pound chicken cutlets, cut into 1/2" slices
• •1¼ teaspoon kosher salt, divided
• •½ teaspoon freshly ground black pepper
• •2 cloves garlic cloves, finely grated or pressed
• •1 teaspoon finely grated ginger
• •1 bunch bunch broccolini
• •4 cups cooked white rice
• •3 large eggs, beaten to blend
• •1 cup snow peas
• •½ cup frozen edamame or green peas
• •3 tablespoons low-sodium soy sauce or tamari
• •2 tablespoons fresh orange juice
• •to taste Chili or sesame oil

Cooking Instructions

1. 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.

   7 min

2. 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.

   3 min

3. 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.

   2 min