Chicken and Veggie Fried Rice

Combine leftover rice with chicken, mushrooms, peas, and chicken (or any protein you want) and serve your family a yummy fried rice meal they'll want again and again.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 389 Calories

Ingredients

• 1 stalk celery, sliced
• 3 cups cooked white rice
• 1 cup frozen peas, thawed
• 3 large eggs, beaten
• 3 tablespoons avocado oil, divided
• 1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
• 3 stalks green onions, sliced, or more to taste
• 0.5 (8 ounce) package mushrooms, chopped
• 0.25 cup low-sodium soy sauce (such as Bragg®)

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.

Step 2

Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.

Step 3

Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.

Step 4

Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.