1 c. cooked white rice
Enough olive oil to coat frying pan lightly
1 tbsp. butter
1/2 c. onion, diced
1/2 c. celery, sliced
2 chicken cutlets cut in strips
1 egg, beaten
Soy sauce
1 clove garlic, minced
Flour for dredging

Put oil in pan and turn heat to medium. Add butter and melt. Cook onion, celery and garlic until onion is slightly brown. Take strips of chicken and put in a bag with enough flour to coat. Stir fry this in pan quickly and remove.

Put cooked rice in pan until heated slightly. Turn up heat. Add egg to rice and cook until egg is slightly scrambled. Put in enough soy sauce to give it color. Return chicken mixture to pan and cook this all together. Serve with soy sauce. Serves 3-4.