Chicken Fried Rice

• 1/4 tspn ground superfine mustard
• 1/4 tspn minced ginger
• 1 tspn minced or crushed garlic
• 1 tspn molasses
• 2 tamarind
• Canola cooking spray
• 1 egg
• salt and pepper to taste (optional)
• 4 tspn canola oil
• 1/2 pound chicken
• baby carrots, cut into matchstick or thin strips
• 2 cups steamed rice
• 2 to 3 green onions, chopped

1. In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
2. Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.
3. Spray more canola oil into pan and heat over medium heat. Add chicken and cook until done. Add carrots and rice and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg.

ubc, ubc, garlic, molasses, tamarind, cooking spray, egg, salt, canola oil, chicken, baby carrots, steamed rice, green onions

Taken from www.epicurious.com/recipes/member/views/chicken-fried-rice-52047421 (may not work)