Chicken Fried Rice

Serves 4 (1 ¼ cups per serving)
Cook: 10 minutes (plus rice)

Ingredients:
2 tsp dark sesame oil
8 oz pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
½ cup matchstick-cut carrots
½ cup sliced green onions
2 tsp bottled minced garlic
¼ tsp black pepper
4 cups chilled cooked brown rice (2 cups uncooked)
1 large egg, lightly beaten
2 Tbsp low sodium soy sauce
1 Tbsp water
¼ cup chopped cashews (optional)

Directions:
- Cook rice according to package directions. (slow cook rice and Minute Rice both work well)
- Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4-5 minutes or just until done. Add carrots, 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 the 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.

**This can also be made by substituting the chicken with marinated pork, beef or veggies**