CAMPBELL'S® One-Pan Chicken Fried Rice recipe

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Ingredients

1 tablespoon sesame oil
1 pound skinless, boneless chicken thighs, cubed
2 green onions, finely chopped, light and dark green parts divided
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 (900 ml) carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
2 cups long grain white rice
1 cup small broccoli florets
1 cup frozen peas

Nutrition Info

Directions

  1. Heat oil in large non-stick skillet over medium-high heat. Stir-fry chicken 6 minutes, or until browned. Add light parts of onions, garlic, and ginger, stir-fry for 1 minute.

  2. Add broth and rice, cover with tightly fitting lid. Cook over medium-low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.

  3. Let stand, covered, 2 minutes. Remove lid, fluff with fork and sprinkle with green parts of onions.

Recipe Yield

4 servings

Recipe Note

This one-pot version of fried rice doesn't require cooking the rice ahead of time – it cooks right in the skillet, absorbing all the delicious sauce, in 30 minutes.

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