2 eggs, scrambled and cut into small pieces
4 c. cooked rice, cooled (can be day old or refrigerated rice)
3 to 4 tbsp. cooking oil
2 stalks celery, diced
1 med. onion, diced
1/2 lb. fresh bean sprouts, or 1 can (16 oz.) drained
1/2 c. water chestnuts diced or 1 can (5 oz.) sliced, drained
3/4 c. diced cooked meat (chicken, beef or whole baby shrimp)
1 tbsp. cooking sherry
Salt and pepper to taste
1/2 c. soy sauce

Heat oil and saute celery and onion until tender, but crisp. Stir in water chestnuts, bean sprouts and meat. Add sherry, salt and pepper. Cover and cook about 1/2 minute. Add cooked rice and mix thoroughly. Gently stir in soy sauce. Stir fry for about 2 minutes until it is evenly cooked. Toss in scrambled egg and serve.

Serves 4 to 6 people.

Note: More or less vegetables and/or meat can be used depending upon preference. Seasonings (i.e., sherry, soy sauce) can also be adjusted to suit taste.