Healthy Meal Prep
CAMPBELL'S(R) One-Pan Chicken Fried Rice Recipe

CAMPBELL’S® 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.


  • 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


  1. Heat oil in large non-stick skillet over medium-high heat. Stir-fry chicken 6 minutes, or until browned. Add light parts of onions, garlic, and ginger; stir-fry for 1 minute.
  2. Add broth and rice; cover with tightly fitting lid. 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.
  3. Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.

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Nutritional Information

CAMPBELL'S® One-Pan Chicken Fried Rice

Servings Per Recipe: 4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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