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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.

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.

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.

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.

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.