2 c. cooked rice
3 beaten eggs
1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. peanut oil
2 tbsp. soy sauce
1 can sliced water chestnuts
3 oz. sliced mushrooms

Saute onion and green pepper in peanut oil until onion is tender. Stir in rice, water chestnuts, mushrooms and soy sauce. Cook over low heat for 8-10 minutes, stirring frequently. Stir in beaten eggs, and cook 3 minutes longer, stirring occasionally.

Cooked cubed pork, beef or lamb can be added for varieties.