When the craving for takeout hits, get dinner on the table quickly with this fried rice. A true one-pan wonder, it features tender chicken and fresh spring veggies.
What You Get
Sugar snap peas
Cut chicken breast (see note below)
What You’ll Need
Soy sauce or salt
Sriracha or hot sauce (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Trim and chop about 1 cup of the carrots. Trim and slice about 1 cup of the sugar snaps into bite-size pieces. Drain the chicken and pat dry with paper towels.
In a large wok or frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the carrots and stir-fry until tender-crisp, about 3 minutes. Add the sugar snaps and stir-fry until bright green, 1 minute longer. Transfer the vegetables to a plate and set aside.
Return the pan to medium-high heat, and warm 2 tablespoons of the scallion-ginger sauce. Add the chicken and stir-fry until firm and cooked through, 3 to 4 minutes. Transfer to the plate with the vegetables.
Return the pan to the heat, and warm the remaining scallion-ginger sauce and 1 tablespoon vegetable oil. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. If using eggs, push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with 2 eggs. Scramble until soft curds have formed, 2 minutes.
Return the vegetables and chicken to the pan, drizzle with the stir-fry sauce, and stir to coat and warm through, 1 minute longer. Season with soy sauce to taste.
Heap the fried rice in bowls, drizzle with sriracha, if you want a kick, and serve warm.
Contains: wheat, soy.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.