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Chicken and Veggie Fried Rice
Chicken and Veggie Fried Rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious fried rice with leftover rice, chicken, mushrooms, peas, and choice of protein for a crowd-pleasing meal.
Ingredients:
  • 3 tablespoons avocado oil, divided
  • 1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
  • 0.5 (8 ounce) package mushrooms, chopped
  • 1 stalk celery, sliced
  • 3 large eggs, beaten
  • 3 cups cooked white rice
  • 0.25 cup low-sodium soy sauce (such as Bragg®)
  • 1 cup frozen peas, thawed
  • 3 stalks green onions, sliced, or more to taste
Instructions:
  • In a wide-bottom frying pan over medium heat, heat 1 tablespoon of oil until shimmering. Add the chicken and cook, stirring occasionally, until no longer pink, approximately 5 minutes. Transfer the cooked chicken to a warm bowl.
  • Drizzle the remaining oil into the pan and turn up the heat to medium-high. Sauté the mushrooms and celery until the celery is slightly softened, approximately 5 minutes.
  • Create a space in the pan by pushing veggies to the side. Lower the heat to medium-low and tilt the pan. Crack eggs into the open space. Scramble and cook for about 3 minutes until done.
  • Combine eggs and veggies, then mix in rice and cook while stirring for 2 minutes. Stir in chicken and soy sauce until well combined. Add peas and green onions, cook and stir until heated through, for 2 to 3 minutes.

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