Be sure to cook the rice ahead of time so that it has time to chill. Better yet, cook extra the next time a recipe calls for rice so you'll have some on hand.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Yield:
4 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine egg and egg white, beating well.

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  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. 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.

  • Add remaining 2 teaspoons oil, garlic, and ginger to pan; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes. Add chicken and peas; stir-fry 1 minute. Add rice and teriyaki sauce; stir-fry 1 minute or until rice is thoroughly heated. Add cooked egg and green onions, stirring to combine. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

320 calories; fat 5.7g; saturated fat 1.1g; protein 14.7g; carbohydrates 50.6g; cholesterol 69mg; iron 3.4mg; sodium 437mg; calories from fat 16%; fiber 2.8g; calcium 36mg.
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