1 tbsp. oil
1 egg, slightly beaten
2 tbsp. oil
1 c. chicken, finely diced (cooked or uncooked)
1 med. onion, finely diced
1/2 c. water chestnuts, finely diced
1/2 c. bamboo shoots, finely diced
1/2 c. celery, finely diced (1 sm. stalk)
1 c. fresh bean sprouts
1/2 c. frozen peas (opt.)
1/2 c. sliced fresh mushrooms (opt.)
4 c. cooked rice
Soya Sauce
Salt & pepper

Cut up and prepare all ingredients. Reserve. Heat wok up 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. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.

Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice or remove rice to serving platter and garnish with egg slivers. Very generously serves 4 to 6.

NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap. Pork, beef or shrimps (cooked or uncooked) may be substituted for above chicken.