Fried rice with chicken teriyaki

Ingredients:

• 1 skinless, boneless chicken breast (about 220 g), diced
• 3 cups cooked white rice, cooled or at room temperature
• 2 large eggs
• 2 tablespoons of vegetable oil
• 1 cup frozen carrot and green pea mixture, thawed
• 1 small red bell pepper, diced
• 1 bunch green onions, chopped
• 1 tbsp. grated fresh ginger
• 0.5 cup Japanese teriyaki sauce

Preparation:

1. In a small bowl, beat the eggs with a pinch of salt. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, undisturbed, until almost set, about 1 minute. Flip the egg crepe with a silicone spatula and cook until set on the other side, about 1 minute. Transfer to a cutting board and slice into thin strips.
2. In the same skillet, heat the remaining 1 tablespoon vegetable oil over high heat. Add the chicken and cook, stirring, until almost cooked through, about 2 minutes. Add the green peas and carrots, bell pepper, and green onions and continue cooking, stirring, until the vegetables are crisp-tender, about 2 minutes. Add the ginger and cook, stirring, for 1 minute.
3. Add the rice and teriyaki sauce and cook, stirring, until heated through. Stir in the egg strips and divide the rice among four bowls.