1 c. long grain white rice, cooked (dry recipe), set aside
1 stalk celery, sliced diagonally
1/2 c. peas
1 sm. can water chestnuts, sliced
1 carrot, sliced diagonally, then cut into strips
1 handful of bean sprouts
1/2 c. cooked meat (ham, chicken, shrimp, etc.)
Soy sauce
Oil
1 tsp. Accent seasoning

Stir fry vegetables in small amount of oil in wok or large fry pan until crisp cooked; drain in colander.

Pour rice into wok. Add oil and fold in until rice is shiny and coated. Add soy sauce until rice is coated. Add vegetables, meat and Accent and fold with large spoon. Low heat. With large spatula, scrape bottom of pan and fold rice over. Do not mix. Will break rice. Or can be microwaved or heated in oven covered at 350 degrees until center rice is tender.