CHICKEN AND VEGGIE FRIED RICE

Chicken and Veggie Fried Rice image

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

Provided by Bren

Time 30m

Yield 4

Number Of Ingredients 9

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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

Steps:

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. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 42.3 g, Cholesterol 159.5 mg, Fat 15.7 g, Fiber 2.9 g, Protein 19.2 g, SaturatedFat 2.8 g, Sodium 689.3 mg, Sugar 3.3 g