Chicken Broccoli Fried Rice Take Out Recipes

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.

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.

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.

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.

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.