1/2 pkg. slightly boneless chicken breasts (4-6 oz.)
1 can sliced water chestnuts, rinsed & drained
1/2 pkg. frozen snow peas
2 med. onions
1/2 c. mushroom pieces (rinsed & drained from jar is fine)
3 stalks bok choy
10 green onions
2 eggs
1 c. long grain rice (not Minute Rice)
1 tbsp. cornstarch
Soy sauce
Canola oil

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

Heat 2 tablespoons of canola oil in wok on medium high heat. Add chopped onion, stir fry about 2 minutes, drain and put in large bowl. Stir fry bok choy cut into bite size pieces for 2 minutes. Drain and add to onions.

Cut chicken in bite size chunks, stir fry until just starting to brown. Drain and add to onions.

Stir fry water chestnuts for 1 minute, add snow peas and cook additional minute, return chicken and onions to wok with mushrooms. Add 1 tablespoon soy sauce, stir fry 2 minutes.

Stir in cornstarch, stir fry 1 minute, then empty 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, stir until consistency of scrambled eggs. Return onions to wok, stir with eggs, add rice to wok. Add 1 tablespoon of soy sauce. Stir fry rice mixture for 1 minute. Put fried rice in serving bowl. Serves 4 people.