3/4 c. diced cooked chicken
1/2 tsp. cornstarch
1/4 tsp. salt
1 tbsp. vegetable oil
2 eggs, slightly beaten
2 tbsp. vegetable oil
1 can (8 oz.) water chestnuts, drained & sliced
1 c. sliced mushrooms
1/2 tsp. salt
2 tbsp. vegetable oil
3 c. cooked rice
1 tbsp. soy sauce
1 tbsp. chopped green onions (with tops)
Dash of white pepper

Mix chicken, cornstarch and 1/2 teaspoon salt. Heat wok until hot. Add 1 tablespoon oil; rotate wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok and set aside.

Add 2 tablespoons oil; rotate wok to coat side. Add chicken, water chestnuts, mushrooms and 1/2 teaspoon salt; stir-fry 1 minute. Remove from wok and set aside.

Add 2 tablespoons oil; rotate wok to coat sides. Add rice; stir-fry 1 minute. Stir in soy sauce. Add chicken mixture, eggs, green onions and white pepper. Stir-fry 30 seconds.