1 tbsp. olive oil
1/2 c. chopped onion
1/2 c. chopped green bell pepper
Pinch of ground ginger
1/4 c. sliced mushrooms
1 egg, beaten to blend
1 1/2 c. cooked rice
1 tbsp. butter
1 tbsp. oyster sauce
1 tbsp. teriyaki sauce
1 c. shredded, cooked chicken

Heat oil in wok or heavy large skillet over medium-high heat. Add onion and bell pepper and stir fry until tender, about 5 minutes. Stir in ginger. Add mushrooms and saute until soft, about 2 minutes. Using slotted spoon, transfer vegetables to bowl.

Add egg to wok and stir until cooked, breaking into pieces, about 2 minutes. Transfer to another bowl. Add rice and butter to wok. Stir until heated through. Make well in rice. Pour oyster and teriyaki sauces into well.

When mixture begins to boil, add vegetables, egg and chicken and mix thoroughly. Serve immediately. Can omit chicken or add shrimp instead of chicken.