Ingredients:

-2 teaspoons dark sesame oil
-8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips
-1/2 cup matchstick-cut carrots
-1/2 cup sliced green onions
-2 teaspoons bottled minced garlic
-1/4 teaspoon black pepper
-4 cups chilled cooked brown rice
-1 large egg, lightly beaten
-2 tablespoons low-sodium soy sauce
-1 tablespoon water
-1/4 cup chopped cashews

1. Heat oil in a large nonstick skillet over high heat
2. Add chicken, and stir-fry 4 to 5 minutes or just until done
3. Add carrot, green onions, garlic, and pepper; stir-fry 2 minutes
4. Add cooked rice; stir-fry 2 minutes or until thoroughly heated
5. Push rice mixture to sides of pan, forming a well in center
6. Add egg to center of pan, and cook 30 seconds; toss with rice mixture
7. Stir-fry until egg is cooked
8. Stir in soy sauce and water, and cook until thoroughly heated
9. Sprinkle with cashews