One-Pan Chicken Fried Rice

This one-pot version of fried rice doesn’t require cooking the rice ahead of time – it cooks right in the skillet, absorbing all the delicious sauce, in less than 30 minutes.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 tbsp (15 mL) sesame oil or vegetable oil
  • 1 lb (454 g) boneless, skinless chicken thigh (or breasts), cubed
  • 2 green onion chopped (light and dark green parts divided)
  • 4 cloves garlic
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 cups (500 mL) long grain white rice
  • 1 cup (250 mL) small broccoli florets
  • 1 cup (250 mL) frozen peas


  1. Heat oil in large nonstick skillet over medium-high heat. Stir fry chicken 6 minutes, or until browned.
  2. Add light parts of onions, garlic and ginger; stir fry for 1 minute.
  3. Add broth and rice; cover with tightly fitting lid.
  4. Cook over medium low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.
  5. Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.

Recipe tips

  • Drizzle on soy sauce to taste, if desired!
  • You can use your favourite veggies in this dish. Try peppers, mushrooms, red onion or sliced carrots instead of, or in addition to, the broccoli.

Ratings & Reviews

  • Laura G.

    November 11, 2018

    Super easy

    Made a nice family meal with protein, carbs and veggies. Enough for left overs too.

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Amount Per Serving
Calories 570
Fat 10 g
Sodium 620 mg
Carbohydrate 84 g
Dietary Fibre 4 g
Protein 34 g
Calcium 6 %DV

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