1/2poundboneless skinless chicken breast halves, cut into 1/2-inch pieces
1/2cupred bell pepper, finely diced
1/4cupgreen onion, chopped
3/4cupfrozen peas
1cup8 ounces AllWhite Egg Whites
Instructions
In a 2-quart saucepan, bring water and rice to a boil. Reduce heat to low, cover, and cook for 35 minutes or until tender. (You can use a rice cooker instead if you have one.)
In a small dish, mix soy sauce with Thai chili sauce. Set aside.
Heat sesame oil over medium-high heat in a large nonstick skillet. Add the chicken and cook until browned on all sides.
Stir in the pepper and green onion and cook for 3-4 minutes, stirring occasionally, until tender.
Add in peas and stir for a minute. Add in the rice and cook and stir for 3 minutes.
Stir in the soy sauce mixture and then push the rice to the sides of the pan to make a whole in the middle. Lower the heat to medium-low and pour the eggs into the middle of the pan. Let the egg start to set and then use a spatula or wooden spoon to stir just the egg. When all the egg is cooked, stir the rice and the eggs together. Serve immediately.