6 oz. cooked diced chicken breast
1/4 c. low sodium chicken broth
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated gingerroot (optional)
Pinch of 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 tablespoons water, broth, teriyaki sauce, gingerroot and pepper; set aside.

In large non-stick skillet, heap 1 teaspoon of the oil. Add egg; cook, stirring until set, but still moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot; cook, stirring frequently, 3-4 minutes until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg, cook 5 minutes longer. 4 servings.