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Chicken & Mushroom Fried Rice

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

Equipment

  • Large nonstick skillet or wok
  • Spatula or wooden spoon
  • Knife and cutting board

Method
 

  1. 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.
  2. Sauté the carrots and onions In the same pan, add the onion and carrots. Cook until soft and translucent, about 5–7 minutes.
  3. Add mushrooms.
  4. Stir-fry 3–4 minutes until softened and lightly browned.
  5. Add the garlic and ginger; cook 1–2 minutes until fragrant.
  6. Add the chicken and snap peas.
  7. Stir in the cooked chicken and snap peas; cook for 2 minutes.
  8. Add the rice Spread the rice into the pan, pressing down lightly. Let it sit 1–2 minutes to crisp before stirring.
  9. 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.
  10. 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.