Chicken and Veggie Fried Rice

Ingredients: 3 tbsp olive oil 1 lb chicken, cut into thin strips 1/2 onion, finely chopped 1/2 tbsp chopped garlic 1/2 tbsp shredded ginger 1 zucchini, finely chopped 1 yellow squash, finely chopped 1 cup broccoli florets 1/2 cup carrots, finely chopped 1/2 cup peas (I used frozen) 4 cups cooked brown rice 3 eggs, scrambled Bragg's liquid amino acids to taste, throughout whole process

-Heat oil in a large pan to medium-high heat, add onion, garlic and ginger. Sautee for 2 mins, stirring -Add chicken strips and cook until browned and cooked through. Flavor with liquid aminos. Remove from pan -Add zucchini, yellow squash, broccoli, carrots and peas. Sauté and flavor with aminos until softened. Remove from pan -Add brown rice to pan and stir for 2 mins, again adding liquid aminos -Push rice aside in pan leaving an empty space. Pour eggs into this space and mix quickly until scrambled. They will cook quickly, make sure to scramble until small pieces. -Place chicken and veggies back into pan and mix thoroughly -Add more liquid aminos if desired