Ingredients: 1 1/4 lbs. boneless, skinless chicken breast or chicken thighs (cut into thin bite-size pieces) 2-3 tablespoons vegetable oil 1 medium onion, finely chopped 2 large carrots, peeled ...

It’s best to reheat chicken fried rice to an internal temperature of at least 165° before eating. If you reheat frozen fried rice, thaw it in the refrigerator overnight.

Ingredients: Makes 4 servings 1 1/2 tbsp sesame oil 4 cups pre-cooked brown rice 12oz pre-cooked chicken, cut into pieces 1/4 cup soy sauce 1 lb frozen vegetables 4 eggs ...

Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits.

It's a hearty, fast and comforting one-pan meal everyone will enjoy. Technique tip: Make sure to use wet egg and warm rice; no need to use day-old, cold rice.

Cook, uncovered, on low 5 to 6 minutes, stirring occasionally, until chicken is heated and rice is creamy. Stir in 2 tablespoons parsley. Garnish with more chopped parsley upon serving.

It's not jerk chicken, to be certain, but this recipe does pull some ingredient inspiration from the traditional and beloved Jamaican marinade. Sharp scallions, warming allspice, and fragrant ...

Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes.

Sure, it's big, but it has many uses. Fried rice is a delicious jumping-off point here, but there are so many more (We like chicken or seafood paella.) dishes to prepare in this vessel.