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.

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.

Preparation 1. In a large nonstick skillet set over medium-high heat, heat oil. Add chicken and cooked rice and stir to combine, cooking for about 2 minutes (enough to get a very light sear on the ...

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.

Add rice, increase heat to high, and cook mixture for 3–4 minutes. Add adobo sauce, stirring to coat rice and chicken evenly, and cook to heat through, 1–2 minutes.

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.

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.