Small piece which is cut in small cubed
Cooked Brown Rice/ White Rice or Quinoa
Frozen Green Peas
Low Sodium Soy Sauce
Coat a large nonstick skillet with cooking spray;
Warm pan over medium-high heat.
Add eggs; tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon.
Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
Off heat, recoat same skillet with cooking spray;
Set over medium-high heat.
Add chicken, carrots and all but 2 tablespoons scallions; sauté until chicken and carrots are cook, about 3 to 5 minutes.
Stir in cooked rice, peas and soy sauce;
Cook until heated through, stirring once or twice, about 1 minute.
Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cup per serving.