Better than takeout and packed with protein, this coglomeration of crispy chicken, riced broccoli, and all your favorite stir-fry veggies is perfect for a night in. No wok required: just fire up your cast iron skillet and prepare for a meal that rivals every fried rice you've had before!

Directions

1. Heat oil in a large skillet on medium-high. Add chicken and season with salt and pepper. Cook until golden and no longer pink, about 6 minutes. Transfer to a plate.
2. Add onion and carrot to skillet and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in riced broccoli and cook until soft, about 3 minutes. Add soy sauce and peas and season with salt and pepper. Cook until peas are warmed through, about 2 minutes more.
3. Push riced broccoli mixture to one side of skillet and pour eggs into other side. Scramble until just set, then stir into riced broccoli mixture.
4. Cut chicken breasts into 3/4-inch cubes and stir into fried "rice."
5. Garnish with green onions before serving.

Nellie's Notes

To rice the broccoli, place in food processor and pulse until pieces resemble the size of rice grains. Alternatively, use a box grater.