INGREDIENTS
6 ounce of cooked chicken (diced)
1/4 cup of low sodium chicken broth
1 1/2 tablespoon of teriyaki sauce
1 teaspoon of ginger root (grated)
A Pinch white pepper
2 teaspoon of vegetable oil
2 large eggs (lightly beaten)
1/2 cup of onion (diced)
1/2 cup of carrot (shredded)
1 1/2 cup of white rice (cooked)
1/2 cup of frozen peas

DIRECTIONS
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. 4 servings.