Chicken and Avocado Fried Rice

This Chicken and Avocado Fried Rice is a flavorful one-pan meal made with tender chicken, fluffy rice, colorful vegetables, and creamy avocado. It’s a quick, protein-packed dinner that’s ready in just 30 minutes.

Ingredients

For the Fried Rice

• 2 tbsp vegetable or avocado oil
• 1 lb (450 g) boneless, skinless chicken breast, diced
• 3 cups cooked and chilled jasmine or brown rice
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• ½ tsp black pepper

To Finish

• 1 large ripe avocado, diced
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro (optional)
• Sesame seeds, for garnish

Instructions

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chicken, season lightly with black pepper, and cook for 5–7 minutes until golden and fully cooked. Transfer to a plate.
3. Add the remaining oil to the skillet.
4. Pour in the beaten eggs and scramble until just set. Push them to one side.
5. Add the garlic, ginger, peas, carrots, and the white parts of the green onions. Cook for 2–3 minutes.
6. Add the chilled rice, breaking up any clumps. Stir-fry for 3–4 minutes.
7. Return the chicken to the pan and stir in the soy sauce, oyster sauce (if using), and sesame oil. Toss until everything is evenly coated and heated through.
8. Remove the skillet from the heat and gently fold in the diced avocado, lime juice, cilantro, and the green parts of the onions.
9. Garnish with sesame seeds and serve immediately.

Tips

• Day-old chilled rice gives the best fried rice texture.
• Add the avocado after cooking to keep it creamy and intact.
• For extra vegetables, stir in diced bell peppers, broccoli, or corn.
• Add a drizzle of sriracha or chili crisp for a spicy kick.

Serving Suggestions

• Cucumber salad
• Steamed edamame
• Kimchi
• Egg rolls
• Fresh fruit
• Iced green tea

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: Freeze without the avocado for up to 2 months. Add fresh avocado after reheating.
• Reheat: Warm in a skillet over medium heat or microwave until hot, then stir in fresh avocado.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 480 calories per serving
Protein: Approximately 32 g per serving