Campbell's® Chicken Fried Rice in a Single Pan

Ingredients

• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken thighs, cubed
• 2 green onions, finely chopped, light and dark green parts divided
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 (900 ml) carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
• 2 cups long grain white rice
• 1 cup small broccoli florets
• 1 cup frozen peas

Step 1

Gently heat some oil in a large non-stick skillet over medium-high heat. Toss in the chicken and cook it for about 6 minutes, until it’s nicely browned. Then add the lighter parts of the onions, along with the garlic and ginger, and stir everything together for about a minute until fragrant.

Step 2

Pour in the broth and add the rice, then cover the skillet with a tight-fitting lid. Let it cook over medium-low heat for around 15 minutes, or until the rice is tender and the broth has been absorbed. In the last few minutes, stir in the broccoli and peas so they cook just right.

Step 3

Once everything’s done, take the pan off the heat and let it sit, still covered, for 2 minutes. Finally, remove the lid, fluff the rice with a fork, and sprinkle on the green parts of the onions before serving.