Chicken and Vegetable Fried Rice

Ingredients

• 4 ounces chicken breast diced cooked
• 3 cups rice cold cooked
• 1 tablespoon sesame oil dark divided
• 1 large eggs 
• 1 large egg white 
• 2 teaspoons ginger fresh grated peeled
• 2  garlic cloves minced
• 0.3 cup green onions thinly sliced
• 1 cup peas green frozen
• 1 small bell pepper red cut into short, thin strips
• 0.3 cup teriyaki sauce low-sodium

Equipment

• frying pan
• spatula

Directions

1. Combine egg and egg white, beating well.
2. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat.
3. Add egg and egg white to skillet. As egg begins to cook, gently lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set (about 30 seconds), turn egg over; remove from pan. Break into coarse pieces with spatula; set aside and keep warm.
4. Add remaining 2 teaspoons oil, garlic, and ginger to pan; stir-fry 1 minute.
5. Add bell pepper; stir-fry 2 minutes.
6. Add chicken and peas; stir-fry 1 minute.
7. Add rice and teriyaki sauce; stir-fry 1 minute or until rice is thoroughly heated.
8. Add cooked egg and green onions, stirring to combine.
9. Serve immediately.