1 c. diced, uncooked chicken
8 tbsp. vegetable oil, divided
2 eggs, beaten
1 c. frozen peas or carrots
2 tbsp. onion, chopped
3 c. cooked rice
2 tbsp. soy sauce
1/2 tsp. sugar

Heat 2 tablespoons oil in large skillet or wok; pour in beaten eggs and fry quickly, stirring to break up, until eggs are in tiny pieces. Remove from pan, set aside.

Heat 3 tablespoons oil and stir fry chicken about 2 minutes or until done. Add peas and carrots, stir fry about 1 minute. Remove from pan.

Heat remaining 3 tablespoons oil and stir-fry onions about 1 minute. Add rice, stir fry until rice is thoroughly heated. Add reserved egg, chicken and peas and carrots, mix well. Makes 2 servings.