1/4 c. chopped green onion
2 tbsp. chopped green pepper
2 tbsp. salad oil
2 c. cooked rice
1 (5 oz.) can water chestnuts, drained and thinly sliced
1 (3 oz.) can sliced mushrooms, drained
2 tbsp. soy sauce
3 eggs, beaten

In large skillet, saute onion and green pepper in oil. Stir in rice, water chestnuts, mushrooms, and soy sauce. Cook over low heat 10 minutes, stirring frequently. Stir in beaten eggs. Cook and store 2 to 3 minutes. 4 to 5 servings 1/2 cup each.