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Chicken, Broccoli & Egg Fried Rice: Quick One-Pan Dinner
One-pan chicken, broccoli & egg fried rice: simple, weeknight-friendly with leftovers and pantry staples.
Why this recipe works
A quick chicken, broccoli and egg fried rice that's simple enough for weeknights. It’s suited for cooks who want a single pan meal using leftover rice and pantry staples.
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Key takeaways
One-pan fried rice with protein and greens
Make-ahead-friendly: use cold leftover rice
Adjust texture by cooking broccoli to desired doneness
Recipe guide
A quick chicken, broccoli and egg fried rice that's simple enough for weeknights. It’s suited for cooks who want a single pan meal using leftover rice and pantry staples.
A quick and practical skillet meal you can make tonight.
- One-pan fried rice with protein and greens
- Make-ahead-friendly: use cold leftover rice
- Adjust texture by cooking broccoli to desired doneness
Cook the rice first
Rinse and cook rice with 1.5 cups water until tender. Fluff and cool slightly so grains don’t clump in the wok.
Cook the aromatics and eggs
Sauté onion in butter until translucent, add garlic for 30 seconds, push to the side, scramble eggs in remaining butter, then combine with rice, chicken, and broccoli.
Finish and season
Stir-fry until broccoli is tender-crisp and everything is heated through. Season with salt and pepper and serve hot.
Ingredients
- 1 cup long-grain rice
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 1 cup broccoli florets, chopped small
- 2 large eggs, lightly beaten
- salt and pepper to taste
Instructions
- Rinse rice until water runs clear and cook with 1.5 cups water until tender; fluff and cool slightly.
- Heat 1 tbsp butter in a large skillet or wok over medium-high heat.
- Add chopped onion and sauté until translucent, about 3 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Push onion and garlic to the side, add remaining butter, pour in beaten eggs and scramble until just set.
- Add cooked rice, shredded chicken, and chopped broccoli to the pan; toss to combine and break up any clumps of rice.
- Stir-fry until broccoli is tender-crisp and ingredients are heated through, 4–5 minutes.
- Season with salt and pepper to taste, toss well, and serve hot.
FAQs
How do I prepare the rice for this fried rice?
Rinse the rice until the water runs clear, then cook with 1.5 cups water until tender. Cool slightly before frying.
Can I use fresh rice instead of day-old rice?
Use cold or day-old rice for best texture; if fresh, spread on a tray to cool and dry out a bit.
How do I control broccoli texture?
Adjust broccoli doneness to taste—cook longer for softer florets, shorter for crisp-triend in the final toss.