6 oz. cooked diced chicken
1/4 cup 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 eggs, lightly beaten
1/2 cup diced onion
1/2 cup shredded carrot
1 1/2 cups cooked white rice
1/2 cup 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.

Makes 4 servings.