1/2 pkg. slightly frozen boneless chicken breasts (406 oz.)
1 can sliced water chestnuts, rinsed & drained
1/2 pkg. frozen snow peas
2 med. onions
3 stalks bok choy
10 green onions
2 eggs
1 c. long grain rice (not Minute Rice)
1 section garlic (peel off outer layer, cut tips off ends)
1 tbsp. cornstarch
Soy sauce
Canola oil

Boil 2 cups water, plus 2 tablespoons butter in medium pot. Stir in rice to boiling water, reduce heat to simmer and cover. Rice is done in 15 minutes (just after last of water boiled away).

Heat 2 tablespoons canola oil in wok on medium high heat. Add chopped onion and stir fry about 2 minutes. Put onions in serving bowl after draining oil.

Stir fry bok choy cut in bite size pieces for 2 minutes. Drain and add to onions.

Add bite size chunks of chicken to wok and stir fry until just starting to brown. Add to bowl with onions.

Stir fry water chestnuts for about a minute, add snow peas for an additional minute. Return chicken and onions to wok, add diced garlic, 1 tablespoon soy sauce and stir fry for 2 minutes

Stir in cornstarch, stir fry an additional minute. Empty contents into large bowl.

Stir fry green onions in 2 tablespoons canola oil for 2 minutes. Remove onions to rice serving bowl. Scramble eggs in wok, until consistency of scrambled eggs. Return onions to wok, stir with eggs. Add rice to wok, add 1 tablespoon soy sauce. Stir fry rice mixture for 1 minute. Put fried rice in serving bowl. Serves 4 people.