This quick stir-fry uses cooked chicken and rice — perfect for a midweek reset when you’re short on time. Using day-old rice helps everything crisp up and stay fluffy, but fresh rice works if you spread it out to cool first.
Before you start, read through the recipe — especially the optional toppings. They’re where you can make this dish your own, whether you’re feeling like extra crunch, freshness, or a little fermented kick.
Chicken & Mushroom Fried Rice
Equipment
- Large nonstick skillet or wok
- Spatula or wooden spoon
- Knife and cutting board
Ingredients
- 1 2 tablespoons oil avocado or olive
- 2 eggs lightly beaten (optional but great for texture)
- 1 small yellow onion finely diced (about 1 cup)
- 6 ounces mushrooms sliced (shiitake or cremini work well)
- 1 cup shredded carrots about 2 medium carrots
- 2 cloves garlic minced
- 1 Tbsp grated fresh ginger root
- 1 cup julienned snap peas
- 1½ cups cooked shredded chicken from your roasted chicken
- 3 cups cooked and cooled rice white or brown
- 2 tablespoons low-sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
Semi-Optional (for gut health)
- 1 2 tablespoons kimchi or sauerkraut served cold (not cooked)
Optional Toppings
- chili crisp Sriracha, sliced green onion, roughly chopped cilantro, lime wedges, chopped peanuts, sesame seeds, or furikake
Instructions
- Scramble the eggs (if using) Heat the oil in a large skillet or wok over medium-high until shimmering. Add the beaten eggs and scramble just until set. Transfer to a small plate and set aside.
- Sauté the carrots and onions In the same pan, add the onion and carrots. Cook until soft and translucent, about 5–7 minutes.
- Add mushrooms.
- Stir-fry 3–4 minutes until softened and lightly browned.
- Add the garlic and ginger; cook 1–2 minutes until fragrant.
- Add the chicken and snap peas.
- Stir in the cooked chicken and snap peas; cook for 2 minutes.
- Add the rice Spread the rice into the pan, pressing down lightly. Let it sit 1–2 minutes to crisp before stirring.
- Season and combine Add the tamari and sesame oil. Stir to combine and heat through. Return the scrambled eggs to the pan and mix gently.
- Finish and serve Taste and adjust seasoning. Top with any or all of your favorite add-ons — Sriracha, chili crisp, bright cilantro, lime wedges, or chopped peanuts. Serve with kimchi or sauerkraut on the side (do not cook).
Notes
Chef’s Tip: Keep a jar of chili crisp and a little kimchi or sauerkraut on hand. A spoonful of either on top of the finished dish adds fermented flavor and supports gut health — just like salsa or guacamole on a taco.
Storage
- Refrigerate leftovers for up to 3 days. Reheat in a skillet with a splash of water or broth to revive texture.
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