Ingredients
2 teaspoons canola oil, divided1 egg, lightly beaten1/4 cup chopped sweet red pepper1 tablespoon chopped green onion1 garlic clove, minced1 cup cold cooked instant rice1/4 cup cubed cooked chicken1 to 2 tablespoons soy sauce1/2 teaspoon ground ginger1 tablespoon shredded carrot
Preparation
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 egg is completely cooked, remove to 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.
