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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 teaspoons dark sesame oil |
8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips |
1/2 cup matchstick-cut carrots |
1/2 cup sliced green onions |
2 teaspoons bottled minced garlic |
1/4 teaspoon black pepper |
4 cups chilled cooked brown rice |
1 large egg, lightly beaten |
2 tablespoons low-sodium soy sauce |
1 tablespoon water |
1/4 cup chopped cashews |
Directions:
1. Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, 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 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.
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