1 teaspoon vegetable oil
1 cup sliced green onions
2 cups sliced mushrooms
1/2 cups nonfat egg substitute
2 cooked chicken breasts, diced
Light soy sauce to taste (2 tablespoons)
Sesame oil to taste (1 tablespoon)
Garlic powder to taste
Red pepper flakes to taste
4 cups cooked brown rice
Heat oil in large nonstick skillet over medium-high heat. Saute green onions and mushrooms. Add the eggs and scramble until done. Add the chicken, seasonings, rice and a little water. Cover and heat through. Serve hot.
This dish goes great with a large tossed salad or sliced cucumbers.