3/4 c. diced, cooked chicken
1/2 tsp. cornstarch
1/4 tsp. salt
1 tbsp. vegetable oil
2 eggs, slightly beaten
1 (8 oz.) can sliced water chestnuts, drained
1 c. sliced mushrooms
1/2 tsp. salt
2 tbsp. vegetable oil
3 c. cooked rice
1 tbsp. soy sauce
1 tbsp. chopped green onions with tops
Dash of white pepper

Mix chicken, cornstarch and 1/4 teaspoon salt. Heat 12" skillet until very hot. Add 1 tablespoon vegetable oil. Rotate to coat side. Add eggs; cook and stir until eggs are thickened thoroughly, but still moist. Remove from pan. Heat skillet until very hot. Add 1 teaspoon oil. Rotate to coat side. Add chicken, water chestnuts, mushrooms and 1/2 teaspoon salt. Fry 1 minute; remove from pan.

Heat skillet until very hot. Add 2 teaspoons oil. Rotate pan. Add rice, fry 1 minute. Stir in soy sauce. Add chicken mixture, eggs and remaining ingredients. Fry 30 seconds. 4 servings.