Chicken and Veggie Fried Rice

Name: Chicken and Veggie Fried Rice
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tablespoons avocado oil, divided; 1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces; 1/2 (8 ounce) package mushrooms, chopped; 1 stalk celery, sliced; 3 large eggs, beaten; 3 cups cooked white rice; 1/4 cup low-sodium soy sauce (such as Bragg®); 1 cup frozen peas, thawed; 3 stalks green onions, sliced, or more to taste

⏱️ Ready in 30 min 🥄 Prep 10 min 🔥 Cook 20 min 👥 4 servings 👁️ 8 views

Chicken and Veggie Fried Rice is an moderately easy dinner you can prepare in just 30 minutes. Made with 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 and 3 large eggs, beaten, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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🔗 Recipe adapted from AllRecipes

#Fried #Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 20 min

Serves 4

Difficulty Medium

🛒 Ingredients

3 tablespoons avocado oil, divided

1 (5 ounce) skinless, boneless chicken breast, cut into bite-sized pieces

1/2 (8 ounce) package mushrooms, chopped

1 stalk celery, sliced

3 large eggs, beaten

3 cups cooked white rice

1/4 cup low-sodium soy sauce (such as Bragg®)

1 cup frozen peas, thawed

3 stalks green onions, sliced, or more to taste

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 389

% Daily Value*

Total Fat 15.7g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 689mg 30%

Total Carbohydrate 42.3g 15%

Dietary Fiber 2.9g 10%

Total Sugars 3.3g

Protein 19.2g 38%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.

Mix eggs and veggies together.

Add rice; cook and stir for 2 minutes.

Add chicken and soy sauce; stir well.