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Prep and Cook Time:
22 min.

2 teaspoons peanut oil
1/2 cup chopped green onions
1/4 cup sliced celery
1/4 cup chopped seeded red bell pepper
1 clove garlic, crushed
1/2 teaspoon grated gingerroot
1/4 teaspoon crushed red pepper flakes
6 tablespoons liquid egg substitute
3 cups cooked long-grain rice
2 cups diced cooked chicken
2 tablespoons lite soy sauce
1 teaspoon sugar

Heat oil over medium-high heat in a large, non-stick skillet or wok.
Add green onions, celery, bell pepper, garlic, ginger and red pepper flakes and sauté until tender-crisp (about 5 minutes).
Pour in egg substitute; cook, stirring occasionally, until mixture is set (about 3 minutes).
Stir in rice, chicken, soy sauce and sugar; cook until heated thoroughly.
Serve hot.

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