Chicken Fried Rice with Almonds and Broccolini

chicken rice tastefood

Whole chickens are a gift that keep on giving. I roast a chicken almost weekly. After the roast dinner, there are lots of leftovers to transform into another meal. The bones are simmered in water for homemade stock which in turn is used for soups or stock for cooking rice, quinoa or farro. And the leftover meat can easily be turned into a whole new dinner. I made this fried rice dish with leftovers from my farmer’s market chicken dinner.

Chicken Fried Rice with Broccolini and Almonds

Serves 4

1 cup basmati rice
1 1/2 cups chicken stock or water
1 tablespoon extra-virgin olive oil
4 green onions, sliced 1/4-inch thick, white and green parts divided
1 large carrot, diced
3/4 pound broccolini, cut into 1/2-inch pieces
1 clove garlic, minced
1 tablespoon grated peeled ginger with juices
1/2 teaspoon red chili flakes
2 to 3 cups shredded cooked chicken
2 tablespoons soy sauce
1/3 cup cilantro leaves, chopped (optional)
1/4 cup slivered almonds, toasted

Combine the stock, rice and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium heat. Reduce heat to low, and simmer, covered, until the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff the rice with a fork.
While the rice is cooking, heat the oil in a large skillet over medium heat. Add the white parts of the green onions, the carrot, broccolini. Saute until bright in color and crisp-tender, 2 to 3 minutes. Add the garlic, ginger and chili flakes and saute until fragrant, about 1 minute. Add the chicken and soy sauce and cook, stirring, until the chicken is heated through. Remove from heat. Add the cooked rice, the green onions and cilantro. Stir to combine and taste for seasoning. Add more salt if desired. Sprinkle the almonds over the rice and serve warm.

8 responses to “Chicken Fried Rice with Almonds and Broccolini

  1. Healthy, colorful and delicious! A wholesome dish that makes my mouth water.

    Cheers,

    Rosa

  2. What an irresistible recipe! Easy and full of bright flavor, perfect for a mid-week dinner!

  3. I love broccolini! Such an interesting vegetable. This is one colorful dish, those pictures are great!

  4. A woman said to me the other day, why do you grow so many meat chickens, (I grow fifty for the two households) How many times do you eat chicken? i asked her.. she thought for a bit,Oh, yeah she said. i never thought about it like that! Chicken goes so far. love this idea.. c

  5. Huge fan of broccolini, I probably have it once/week, but never used in a preparation like this. great idea!

  6. I basically only buy whole chickens anymore. Even if I don’t roast it whole, it’s cheaper and way better feeling to cut it into respective parts myself. I’ve been rendering the excess fat and using it to cook with–some of the best flavored fat, period!

  7. Such vibrant colors in your skillet….loving this! You are so smart to roast a chicken every week, they are so versatile and nice to have in the fridge for a quick, go-to meal later in the week.