Ingredients

• 1/4 cup vegetable oil, divided
• 4 scallions, sliced on the bias, divided
• 1 pound chicken cutlets, cut into 1/2" slices
• 1 1/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, finely grated or pressed
• 1 teaspoon finely grated ginger
• 1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise if stalks are thick
• 4 cups cooked white rice (preferably day-old, long-or medium-grain)
• 3 large eggs, beaten to blend
• 1 cup snow peas
• 1/2 cup frozen edamame or green peas
• 3 tablespoons low-sodium soy sauce or tamari
• 2 tablespoons fresh orange juice (from about 1/2 orange)
• Chili or sesame oil (optional; for serving)

Instructions

1. Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, tossing occasionally, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2–3 minutes more. Transfer to a large bowl.
2. Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
3. Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. Drizzle with chili or sesame oil, if using.