Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes.

For a meal-in-a-skillet, consider this Nigerian fried rice recipe. It's seasoned with curry powder, dried thyme and a handful ...

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook ...

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ...

Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper.

Kosher salt and ground black pepper. 4 scallions, thinly sliced, whites and greens reserved separately. 2 tablespoons minced fresh ginger. 4 ounces green beans, trimmed and cut into 1-inch pieces ...

Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes.

Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes.

Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes.

The caramelization gives the fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili. • For more recipes, go to Christopher Kimball’s Milk Street at ...

For a meal-in-a-skillet, consider this Nigerian fried rice recipe. It's seasoned with curry powder, dried thyme and a handful of aromatics. Beef liver and an assortment of vegetables are classic ...

Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper.