Title: Chinese Chicken Fried Rice
Yield: 6 Servings

Ingredients

2/3 c egg substitute
1/2 ts dark sesame oil
1/4 ts salt
1 vegetable cooking spray
2 ts vegetable oil -- divided
1/2 lb skinned boned chicken
1 breasts -- cut into strips
2 ts minced peeled gingerroot
1 clove garlic -- minced
1 c slivered onion
2 oz lean lower-salt cooked ham
1 cut into julienne strips
3 c cooked long-grain rice
1 c frozen green peas -- thawed
2 tb low-sodium soy sauce
2 tb dry sherry
1/4 ts salt
1 c loosely packed romaine
1 lettuce -- thinly sliced
1/2 c sliced green onions

Instructions

Combine first 3 ingredients in a bowl; stir well, and set aside.

Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot. Add egg mixture; cook 1-1/2 minutes or until set, stirring constantly. Remove egg from skillet; set aside.

Wipe skillet with a paper towel. Heat 1 teaspoon vegetable oil in skillet over high heat. Add chicken; sauté 2 minutes or until done. Remove from skillet; set aside, and keep warm. Heat remaining 1 teaspoon vegetable oil in skillet over medium-high heat. Add
gingerroot and garlic; sauté 10 seconds. Add onion and ham; sauté 1 minute. Add rice; sauté 2 minutes. Add peas; sauté 1 minute.

Return egg mixture and chicken to pan. Add soy sauce and next 2 ingredients; cook an additional 30 seconds. Remove from heat; stir in lettuce and green onions. Yield: 6 servings (serving size: 1 cup).

Serving Ideas : Serve immediately.