With Chicken

Yield: 2 Servings
Becky Matheny, Strasburg, VA

2 teaspoons canola oil, divided
1 egg, beaten
1/4 cup chopped sweet red pepper
1 tablespoon chopped green onion
1 garlic clove, minced
1 cup cold cooked instant rice
1/4 cup cubed cooked chicken
1 to 2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 tablespoon shredded carrot

In a large skillet, heat 1 teaspoon oil over medium-high heat.

Pour egg into skillet.
As egg sets, lift edges, letting uncooked portion flow underneath.
When the egg is completely cooked, remove to a plate.
Set aside.

In the same skillet, saute pepper and onion in remaining oil until tender.
Add garlic; cook 1 minute longer.
Stir in the rice, chicken, soy sauce and ginger.
Chop egg into small pieces; stir into skillet and heat through.
Garnish with carrot.

Comment by Ms. Matheny:
For variety and color, I like to combine at least two types of vegetables.
This is a flexible dish, limited only by what's in the fridge and your imagination.

Recipe added 10-06-10