Chicken Fried Rice
- 2 teaspoons dark sesame oil
- 8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
- 1/2 cup matchstick-cut carrots
- 1/2 cup sliced green onions
- 2 teaspoons bottled minced garlic
- 1/4 teaspoon black pepper
- 4 cups chilled cooked brown rice
- 1 large egg, lightly beaten
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 1/4 cup chopped cashews
- Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, green onions, garlic, and pepper; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture. Stir-fry until egg is cooked. Stir in soy sauce and water, and cook until thoroughly heated. Sprinkle with cashews.
dark sesame oil, teriyaki skinless, matchstick, green onions, garlic, black pepper, brown rice, egg, soy sauce, water, cashews
Taken from www.myrecipes.com/recipe/chicken-fried-rice-2 (may not work)