Veggie-Packed Chicken Fried Rice

Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook stirring occasionally until crisp-tender about 5 minutes. Transfer to a bowl.

Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook stirring occasionally until no longer pink about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken you can skip this step.)

Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini carrots cabbage and sugar snap peas; cook stirring occasionally 2 minutes. Add broth and cook covered until vegetables are crisp-tender about 3 minutes more. Transfer to bowl.

Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook stirring 15 seconds. Add rice (and precooked chicken if using) and cook breaking up clumps and stirring occasionally 2 minutes. Add bowl contents soy sauce sesame oil green onions and salt. Cook stirring and tossing until well mixed and heated through about 5 minutes more.