Active Time

　　22 minutes

　　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

　　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)

　　

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.

　　Cooks' Note

　　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.