• prep: 22 min
• cook: 22 min
• total: 44 min

servings:

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. Our 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.

• 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)

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