3 1/2 - 4 c. cooked long grain rice (chilled)
3 tbsp. peanut or vegetable oil
3 eggs
4 green onions with tops, sliced or 1/4 c. diced onion
1 clove garlic, minced
1 chicken breast (diced) or 1/2 lb. beef (thinly sliced)
1 can sliced water chestnuts
1/4 c. soy sauce
1-2 c. cooked green peas

In wok or large skillet add 1 tbsp. of the oil. On low heat scramble eggs, remove and set aside. On medium heat (250 degrees) saute onion and garlic in remaining oil. Stir fry about 1 minute. Add thinly sliced beef or diced chicken and stir fry until beef loses red color or chicken turns white. Add water chestnuts and stir fry briefly. Stir in cold rice and soy sauce until well mixed, then stir in peas and eggs. Stir constantly until hot. 4-6 servings.