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Chicken and Veggie Fried Rice

Chicken and Veggie Fried Rice

Super easy and the protein can be changed to suite your needs.

Ingredients

  • 3 tablespoons avocado oil, divided
  • 1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces
  • ½ (8 ounce) package mushrooms, chopped
  • 1 stalk celery, sliced
  • 3 large eggs, beaten
  • 3 cups cooked white rice
  • ¼ cup low-sodium soy sauce (such as Bragg®)
  • 1 cup frozen peas, thawed
  • 3 stalks green onions, sliced, or more to taste

Instructions

Steps:

  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.
  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.
  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.
  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.
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