2 eggs
1/4 tsp. salt
4 tbsp. oil
2-3 green onions
1 c. cooked cut up chicken
1/2 c. frozen peas
1/2 c. carrots, julienned
1 1/4 c. uncooked rice
2 tbsp. soy sauce

Rice cooked and cooled. Beat 2 eggs in bowl with 1/4 teaspoon salt; set aside. In wok heat 1 tablespoon oil. Add green onions (including tops), thinly sliced. Stir-fry about 30 seconds. Add eggs and stir until softly set. Remove and set aside.

Heat wok. Add 1 tablespoon more oil to wok. Add 1 cup cooked chicken, 1/2 cup frozen peas and 1/2 cup carrots julienned to wok and stir-fry 2 minutes to heat through. Carrots probably need cooked longer. Remove from wok and set aside.

Add 2 tablespoons more oil to wok. Add cooked (cooled) rice and stir-fry 2 minutes to heat through. Stir in 2 tablespoons soy sauce and chicken mixture.l Add eggs and stir until eggs are in small pieces. All ingredients must be cut up and measured ahead. Stir-fry is done quickly.