Best 2 Easy Fried Rice With Chicken And Broccolini Recipes

Indulge in a culinary delight with our diverse collection of easy fried rice recipes, featuring delectable variations that cater to every palate. From the classic Fried Rice with Chicken and Broccolini, bursting with savory flavors and vibrant colors, to the aromatic Vegetable Fried Rice, packed with an array of crisp vegetables, each recipe promises a satisfying meal. Experience the bold and spicy Szechuan Fried Rice, tantalizing your taste buds with its fiery kick, or opt for the comforting and hearty Kimchi Fried Rice, a harmonious blend of tangy and savory flavors. These recipes offer a culinary journey through diverse cuisines, ensuring an exciting and flavorful experience with every bite.

Here are our top 2 tried and tested recipes!

EASY FRIED RICE WITH CHICKEN AND BROCCOLINI

Easy Fried Rice with Chicken and Broccolini image

This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables you like.

Provided by Rhoda Boone

Categories Takeout at Home 22-Minute Meals Rice Chicken Garlic Egg Pea Soy Sauce Orange Juice Quick & Easy Dinner

Yield 4 servings

Number Of Ingredients 15

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)

Steps:

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.

BROCCOLI AND CHICKEN STIR-FRIED RICE

Broccoli and Chicken Stir-Fried Rice image

This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.

Provided by smellyvegetarian

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
8 cups broccoli florets
2 cups onions, sliced vertically (about 1 large)
1/2 cup reduced-sodium chicken broth, divided
2 cups cooked brown rice
1 tablespoon garlic, minced
2 teaspoons ginger, minced
1/2 teaspoon crushed red pepper flakes (or to taste)
2 cups cooked chicken breasts, preferably marinated first
1 tablespoon Braggs liquid aminos
1 teaspoon soy sauce
1 1/2 teaspoons oyster sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.

Tips:

- To get the best results, use day-old rice. Freshly cooked rice is too moist and will make the fried rice mushy. - Use a large wok or skillet over high heat. This will help the rice cook evenly and prevent it from sticking. - Don't overcrowd the pan. If you add too much rice or other ingredients, the rice will not cook evenly. - Stir-fry the rice constantly. This will help prevent it from sticking and burning. - Add the eggs to the pan in a thin stream, stirring constantly. This will help them cook evenly and prevent them from scrambling. - Add the chicken and broccolini to the pan and cook until the chicken is browned and the broccolini is tender. - Stir in the soy sauce, oyster sauce, and sesame oil. Cook for 1-2 minutes, or until the rice is heated through. - Serve immediately with additional soy sauce and chili sauce, if desired.

Conclusion:

This easy fried rice recipe is a delicious and healthy meal that can be made in just 30 minutes. It's perfect for a quick weeknight dinner or a weekend lunch. The combination of chicken, broccolini, and rice is a classic that's sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this fried rice recipe a try. You won't be disappointed!