Chicken and Vegetable Fried Rice

100% Extra Virgin Olive Oil Cooking Spray
1/2 cup sliced Mushrooms
1 cup cooked diced chicken thighs
1 1/2 cups cooked Brown rice
1 clove minced Garlic
2 tsp grated ginger root
2 stalks chopped Celery
1 small diced onion
1 medium carrot, diced
1 cup chopped sweet peppers (Red, Green, yellow)
1 Tbsp low sodium soy sauce
1 egg
2 scallions(remove)
Sriracha Hot Chili Sauce

Chicken Breasts or pork can be used instead of thighs.

Spray cooking spray in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 10 minutes. Set mushrooms aside.
Fluff cooked rice with a fork spread out on plate so grains do not stick together. Spray more cooking spray in a large skillet or wok over medium heat. Cook and stir chicken, garlic, and ginger until fragrant, about 1 minute; add celery, peppers, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in cooked mushrooms just until combined.
Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with chicken and vegetables. Make well in centre, spray and scramble egg, mix thoroughly. Stir in soy sauce and Sriracha hot sauce (to taste), remove from heat, and sprinkle green onions over the top.

Serving Size: Makes approx 2, 2-3 cup servings