Name: Chicken and Veggie Fried Rice
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Avocado oil, divided - 3 tablespoons; Skinless, boneless chicken breast, cut into bite-sized pieces - 1 (5 ounce); Mushrooms, chopped - ½ (8 ounce) package; Celery, sliced - 1 stalk; Eggs, beaten - 3 large; Cooked white rice - 3 cups; Low-sodium soy sauce (such as Bragg®) - ¼ cup; Frozen peas, thawed - 1 cup; Green onions, sliced, or more to taste - 3 stalks

Ingredients for - Chicken and Veggie Fried Rice

1. Avocado oil, divided 3 tablespoons

2. Skinless, boneless chicken breast, cut into bite-sized pieces 1 (5 ounce)

3. Mushrooms, chopped ½ (8 ounce) package

4. Celery, sliced 1 stalk

5. Eggs, beaten 3 large

6. Cooked white rice 3 cups

7. Low-sodium soy sauce (such as Bragg®) ¼ cup

8. Frozen peas, thawed 1 cup

9. Green onions, sliced, or more to taste 3 stalks

How to cook deliciously - Chicken and Veggie Fried Rice

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.