Chicken Fried Rice

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 pound boneless skinless chicken breast

salt and pepper (to taste)

1 ½ tablespoons avocado oil (or canola or olive oil, divided)

¾ cup chopped yellow or white onion

3 cloves garlic (minced)

1 ½ cups frozen peas and carrots (do not thaw)

1 tablespoon unsalted butter

2 large eggs (lightly beaten)

3 cups cooked, chilled white rice*

¼ cup low-sodium soy sauce

2 teaspoons toasted sesame oil

3 green onions (chopped)

Directions

Cut the chicken breasts into ¾-inch cubes and season with salt and pepper.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. When hot, add the cubed chicken and cook, stirring occasionally, until browned and fully cooked, about 4-7 minutes. Transfer chicken to a clean plate and cover to keep warm.

Add the remaining ½ tablespoon of oil to the skillet, followed by the onion. Cook, stirring often, for 2 minutes, until the onion starts to soften.

Add the garlic and frozen peas and carrots and reduce the heat to medium-low. Cook, stirring, for 2 minutes.

Push the vegetables to one side of the pan. Add the butter to the empty side of the pan. Once the butter is melted, add the eggs to the butter side of the pan and cook, stirring gently, until scrambled.

Mix the scrambled eggs into the veggies and then add the cooked rice, cooked chicken, soy sauce, sesame oil and green onions. Cook, stirring, until rice is heated through.

Season with salt, pepper and more soy sauce to taste, if needed. Serve and enjoy!

Nutrition

• Calories: 459 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Cholesterol: 162 mg
• Sodium: 783 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 34 g