1 c. long grain white or brown rice
3 tbsp. vegetable oil
2 med. size stalks of celery, thinly sliced
2 c. diced leftover cooked chicken
1 to 2 c. cooked peas or 1 pkg. frozen green peas, thawed and drained
1 can sliced water chestnuts, drained
1 carrot, shredded (optional)
1 1/2 tbsp. soy sauce
2 lg. eggs, lightly beaten
2 scallions, including tops, finely chopped

Cook the rice according to package directions and set aside. Heat the oil in a wok or deep 12 inch skillet over moderate heat for 1 minute. Add the celery and stir fry for 2 minutes.

Mix the rice, chicken, peas and water chestnuts, carrot if desired, and soy sauce. Cook, uncovered, stirring frequently, for 5 to 7 minutes or until heated through.

Stir in the egg and cook, stirring constantly, just until the eggs are set, about 1 minute. Sprinkle with scallions. Serves 4.