Chicken and Veggie Fried Rice
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

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.