Chicken and Veggie Fried Rice

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

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • 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


  1. 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. 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. 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. 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 (per serving)

389 Calories
16g Fat
42g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 389
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 14%
Cholesterol 160mg 53%
Sodium 689mg 30%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 19g
Vitamin C 10mg 49%
Calcium 59mg 5%
Iron 4mg 20%
Potassium 385mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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