1 lb. chicken breast, cubed
1 1/2 c. long grain rice, cooked
1 pkg. stir fry seasoning
3/4 c. water
2 cloves garlic, minced
1/2 rib celery, minced
1/2 med. onion, minced
1/4 c. minced cabbage
2 scrambled eggs
2-3 tbsp. oil

Use a non stick skillet or wok. Over medium heat saute chicken breast using 1 tablespoon oil; remove chicken. Saute minced garlic, celery, onion and cabbage until soft. Remove and scramble 2 eggs, using additional oil as needed. Add sauteed chicken breast and sauteed vegetables to scrambled eggs; sprinkle stir fry seasoning over these ingredients and add the 3/4 cup water. Stir mixture well to coat with seasoning. Add 1 1/2 cup cooked rice. Mix well. Can use soy sauce to suit one's taste. Other vegetables can be substitute. I use what I have on hand. Serves 6-8.