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–+ servings

Chicken & Mushroom Fried Rice

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Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings

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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