Best 2 Campbells One Pan Chicken Fried Rice Recipes

Indulge in a delectable culinary journey with Campbell's One-Pan Chicken Fried Rice, an irresistible dish that blends the essence of Asian flavors with the convenience of a one-pan meal. This symphony of textures and tastes combines succulent chicken, fluffy rice, and an array of colorful vegetables, all harmoniously stir-fried in a savory sauce. Get ready to tantalize your taste buds with this quick and easy recipe that promises a satisfying and flavorful experience. Explore variations of this classic dish, including a vegetarian option that swaps chicken for tofu, a spicy version that incorporates a touch of heat, and a low-carb alternative that uses cauliflower rice. Embark on this culinary adventure and discover the versatility and deliciousness of Campbell's One-Pan Chicken Fried Rice.

Let's cook with our recipes!

EASY ONE-PAN CHICKEN FRIED RICE

Easy One-Pan Chicken Fried Rice image

When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 teaspoon sesame oil
⅓ cup diced carrots
¼ cup sliced green onions, white and lighter green parts
½ teaspoon garlic powder
½ teaspoon ground ginger
3 cups cooked rice, cooled
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded cooked chicken
½ cup frozen peas
2 tablespoons butter
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 tablespoons sriracha mayonnaise (Kikkoman)
1 tablespoon sliced green onions, or to taste

Steps:

Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
Serve immediately topped with Sriracha mayo and green onions.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.5 g, Cholesterol 138.1 mg, Fat 22.3 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 6.9 g, Sodium 1124.1 mg, Sugar 2.2 g

ONE-PAN CHICKEN DRUMSTICKS WITH RICE AND BEANS

One-Pan Chicken Drumsticks with Rice and Beans image

Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.

Provided by Anna Stockwell

Categories Dinner Chicken Onion Cinnamon Cumin Rice Chickpea Bean Fruit Herb One-Pot Meal Kid-Friendly Small Plates Quick & Easy Wheat/Gluten-Free Soy Free Dairy Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 chicken drumsticks
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 onion, finely chopped
1 tsp. ground cinnamon or cumin
1 tsp. ground turmeric, curry powder, or ground coriander
1/2 cup white rice (any type except for sticky rice)
1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed
1/2 cup dried fruit, such as currants, raisins, cherries, or cranberries (optional)
1/2 tsp. crushed red pepper flakes (optional)
1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil, and/or dill

Steps:

Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20-25 minutes.
Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

Tips:

Use day-old rice: Day-old rice is less sticky and clumps together less, making it ideal for fried rice.
Chop your vegetables evenly: This will help them cook evenly.
Use a large skillet or wok: This will give you plenty of room to stir-fry the rice and vegetables.
Heat your skillet or wok over high heat: This will help to create a nice sear on the rice and vegetables.
Add the rice and vegetables to the skillet or wok in batches: This will prevent the rice from clumping together.
Stir-fry the rice and vegetables constantly: This will help to prevent them from burning.
Add the sauce and eggs to the skillet or wok towards the end of cooking: This will help to prevent the eggs from overcooking.
Serve the fried rice immediately: Fried rice is best served hot and fresh.

Conclusion:

Campbell's One-Pan Chicken Fried Rice is a quick and easy weeknight meal that's packed with flavor. The chicken is tender and juicy, the vegetables are crisp-tender, and the rice is perfectly cooked. The sauce is also very tasty, and it really brings the dish together. Overall, this is a great recipe that's sure to please everyone at the table.