Chicken Cashew Fried Rice

• 2 large eggs, lightly beaten
• 4 skinned and boned chicken breast halves
• 3 Tbsp. vegetable oil, divided
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 tsp. grated fresh ginger
• 1 (10 oz.) pkg. frozen sweet green peas, thawed
• 5 c. cooked rice
• 1/8 tsp. turmeric
• 1/4 c. lite soy sauce
• 1 tsp. sugar
• 1/4 tsp. dried crushed red pepper
• 1/2 c. chopped roasted cashews
• 1/4 c. chopped green onions

1. Cut chicken breasts into bite-size pieces and set aside. Stir-fry eggs in 1 tablespoon hot oil in a skillet 3 minutes. Remove eggs from skillet and set aside.
2. Heat 1 tablespoon oil; add bite-size chicken pieces and stir-fry for 8 minutes.
3. Add onion and next 5 ingredients; stir-fry 3 minutes.
4. Whisk soy sauce, sugar and red pepper.
5. Add to skillet; stir-fry 5 minutes. Stir in eggs and cashews; top with green onions.
6. Yields 4 servings.

eggs, chicken, vegetable oil, onion, garlic, ginger, frozen sweet green peas, rice, turmeric, soy sauce, sugar, red pepper, cashews, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142905 (may not work)