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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

389 calories; protein 19.2g; carbohydrates 42.3g; fat 15.7g; cholesterol 159.5mg; sodium 689.3mg. Full Nutrition
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