Ingredients
4
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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 389
- Carbohydrate: 42g
- Fat: 16g
- Fiber: 3g
- Protein: 19g
- Sugar: 3g
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