1 tbsp. peanut oil
1 egg, beaten
2 tbsp. oil
1 c. chicken, finely diced, cooked or uncooked
1 med. onion, finely diced
1/2 c. water chestnuts, diced
1/2 c. bamboo shoots, diced
1/2 c. celery, diced (1 sm. stalk)
1 c. fresh bean sprouts
1/2 c. frozen peas (optional)
1/2 c. sliced mushrooms (optional)
4 c. cooked rice
Soy sauce
Salt and pepper

Cut up and prepare all ingredients. Reserve. Heat up wok with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve.

Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add rest of vegetables. Stir fry and cook covered for 2 minutes. Add cooked rice, salt, pepper, soy sauce. Reduce heat to medium.

Make sure rice takes up soy sauce. Cut up sheet of egg into small pieces and turn into rice. Makes a nice meal for 4-6. Pork, beef, or shrimp can be substituted for chicken.