Ingredients

4 1/2 teaspoons vegetable oil, divided
2 eggs, beaten
1/2 cup chopped walnuts
3/4 pound boneless, skinless chicken breast cut into strips
1/2 teaspoon ground white pepper
1 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green onions
1 1/2 teaspoons grated fresh ginger
3 cups cooked brown rice, chilled
2 tablespoons soy sauce

Directions

Heat 1/2 teaspoon oil over medium heat in large skillet or wok until hot. Add eggs and cook, without stirring, until set. Invert skillet over baking sheet to remove cooked eggs; cut into strips. Set aside. Heat remaining teaspoon oil in skillet over medium-high heat until hot. Add walnuts; stir-fry until lightly browned. Sprinkle chicken strips with pepper. Add chicken, mushrooms, carrots and onions and stir about 3-4 minutes or until carrots are tender. Stir in rice and reserved egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly. Serves 4.