Prep Time: 20 minutes

Cook Time: 6 minutes for stir fry

1½ tablespoons olive oil

1½ cups cooked chicken breast, diced and skin removed

½ cup sliced scallions (green onion)

3½ cups cooked brown rice, or I did 1 Cup Jasmine Rice

1 cup frozen peas, not thawed

1/2 Red Pepper

1/2 Cup Sliced Carrots

3 tablespoons reduced-sodium soy sauce (for gluten-free, use Tamari soy sauce)

4 egg whites

Black pepper, to taste

2 scallions for garnish, if desired

Instructions 

1. In a nonstick large nonstick pan, add olive oil and preheat over medium-high heat.  Stir in cooked chicken and scallions; stir-fry for 1 minute.

2. Add cooked rice, frozen peas (breaking them up), carrots, peppers, and soy sauce.  Cook for about 3 minutes until heated through, tossing gently to coat all ingredients.  Push rice mixture to the sides of pan.  Add egg whites to center of pan.  Cook and stir about 1 minute or until the eggs are completely cooked.  Mix eggs into rice mixture.  Add little black pepper and stir fry ingredients all together.

3.  Serve immediately. Store leftovers in refrigerator for up to 2 days.

Makes 6 servings (about 1 cup each)