Chicken Fried Rice II

[mos]

Chicken Fried Rice II
2 tsp sesame oil
2 tbs reduced sodium gluten-free tamari
2 tbs rice vinegar
1 tbs granulated sugar
2 tsp cornstarch
2 tbs canola oil
1 egg, beaten
8 oz cooked chicken breast, chopped or shredded
1 cup sliced mushrooms
1 cup grated carrot
1 cup frozen peas
1 cup shredded green cabbage
4 cups cooked brown rice
1/4 cup roasted and salted cashews, roughly chopped
In a small bowl whisk sesame oil, tamari, rice vinegar, sugar, and cornstarch.

Set aside.
Heat one tbs of oil in a large skillet or wok over high heat.
Add egg and gently scramble. Remove from pan and set aside.
Heat remaining oil in skillet. Add chicken and vegetables and cook for 2 to 3 min.
Add sauce and cook for 2 min more to thicken sauce
Add rice and cooked egg.
Continue to cook, stirring frequently until all ingredients are heated through, about 5 min.
Serve topped with cashews.

Serves 6

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