• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 6 oz. cooked diced chicken
  • 1/4 c. low sodium chicken broth or bouillon
  • 1 1/2 tbsp. low sodium teriyaki sauce
  • 1 tsp. grated fresh ginger root
  • Pinch white pepper
  • 2 tsp. vegetable oil
  • 2 lg. eggs, lightly beaten
  • 1/2 c. diced onion
  • 1/2 c. shredded carrot
  • 1 1/2 c. cooked white rice
  • 1/2 c. frozen peas


  • In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through.

Categories: Asian  Dinner  Grain  Poultry  Side Dish 
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