1cupuncooked long grain wild riceyou can use any rice but wild rice is the healthiest version
3tablespoonreduced sodium soy sauce
1tablespoondry sherry
¼teaspoonorange sauce
1tablespoonsesame oil
½lbboneless skinless chicken breast halvescut into ½-inch pieces
1teaspoonminced garlic
½teaspoonminced onions
¾frozen peasthawed
1cupAllWhites® egg whites
Instructions
Cook rice according to the package directions. Generally wild rice takes a full hour to cook. Alternatively you can use 3 cups of leftover already cooked rice.
Meanwhile, in small bowl stir together soy sauce, sherry and orange sauce; set aside.
Heat oil in 12-inch nonstick skillet over medium heat with minced onions & garlic. Add chicken. Cook chicken, stirring occasionally, until chicken is no longer pink.
Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes.
Reduce heat to low. Stir in soy sauce mixture. With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg.
Pour AllWhites egg whites into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg.
Recipe Notes
If you don't want to use cooking sherry you can substitute dry cooking wine, dry white wine or chicken broth.