Chicken Broccoli Fried Rice Take Out Recipes

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EASY FRIED RICE WITH CHICKEN AND BROCCOLINI

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



Easy Fried Rice with Chicken and Broccolini image

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.

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)

CHICKEN FRIED RICE

Provided by Valerie Bertinelli

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13



Chicken Fried Rice image

Steps:

  • Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

1 tablespoon canola oil
2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots, peeled and diced
2 cloves garlic, minced
3 cups cold cooked rice
1 cup frozen peas, thawed
3 scallions, chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast, cut into bite-sized cubes

BROCCOLI AND CHICKEN STIR-FRIED RICE

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



Broccoli and Chicken Stir-Fried Rice image

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.

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

CHICKEN FRIED RICE

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10



Chicken Fried Rice image

Steps:

  • Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
  • In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce

CHINESE CHICKEN STIR-FRIED RICE RECIPE

Categories     Dinner

Yield 4-6

Number Of Ingredients 8



Chinese Chicken Stir-Fried Rice Recipe image

Steps:

  • In a large skillet, heat sesame oil over medium heat.
  • Add onion, garlic, carrots and peas and cook until vegetables are tender.
  • Crack eggs into the pan and scramble, mixing with all the vegetables.
  • Add the cooked rice, cooked chicken, and soy sauce to the pan and stir.
  • Remove from heat and serve.

Nutrition Facts : Servingsize 1 serving, Calories 1106 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 286 mg, Carbohydrate 238 g, Sugar 13 g, Protein 27 mg

3 Tablespoons sesame oil
1 onion (diced)
2 cloves garlic (minced)
2 cups frozen carrots and peas
2 eggs
4 cups cooked brown rice
1 pound chicken breasts (cooked and shredded)
1/4 cup soy sauce

CHICKEN AND BROCCOLI FRIED BROWN RICE

I've been experimenting with Chinese food lately and have been wanting to make fried rice. Considering this was my first time making it, it turned out pretty good!

Provided by Joanne

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13



Chicken and Broccoli Fried Brown Rice image

Steps:

  • Bring a large pot of salted water to boil. Add broccoli florets and cook for 2 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
  • Season chicken lightly with salt and pepper. Set aside.
  • Lightly beat eggs and 1 tbs. water in a bowl.
  • Heat a wok, or large deep skillet over high heat. Add 1 tbs. canola oil, add eggs, cook scrambling until firm. Transfer to plate and set aside. In same pan add 3 tbs. olive oil and chicken cook stirring for 2 minutes. Add onion, broccoli, carrot, garlic and ginger. Cook Stirring constantly for 2 minutes.
  • Add rice, cook stirring rapidly breaking up any lumps. Once the rice is heated trough add the soy sauce, sesame oil and cooked eggs, mix well to combine.

Nutrition Facts : Calories 808.7, Fat 31.7, SaturatedFat 4.8, Cholesterol 258.6, Sodium 1628, Carbohydrate 87.6, Fiber 11.1, Sugar 6.1, Protein 44.8

6 cups cold cooked brown rice or 6 cups white rice
1 lb boneless skinless chicken breast, cleaned, patted dry and Diced into cubes
1 head broccoli, cut into florets
3 carrots, diced small
3 garlic cloves, finely chopped
1 tablespoon chopped fresh ginger
1 small onion, roughly chopped
1/3 cup soy sauce
2 tablespoons sesame oil
4 tablespoons canola oil
4 eggs
1 tablespoon water
salt

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