Leftover rice gets a new life in this Nigerian-inspired curried skillet meal

Freshly cooked rice is delightfully tender and fragrant, but not the best choice for fried rice due to its soft, moist texture. The chicken then is pushed to the side, and an aromatic mixture of scallion whites and fresh ginger is added, along with green beans, jalapeño chilies, thyme and more curry powder. Start to finish: 40 minutes Servings: 4 Once the green beans are bright green, the cooked, chilled rice is added and the pan is deglazed with chicken broth. Start to finish: 40 minutes Servings: 4 INGREDIENTS 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided 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 1 teaspoon dried thyme 1 Fresno or jalapeño chili, stemmed, seeded and thinly sliced 4 cups cooked and chilled long-grain white rice, preferably basmati 1 cup low-sodium chicken broth DIRECTIONS In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper.