1 c. long grain rice
1/2 med. size bunch broccoli
4 tbsp. vegetable oil
1/2 lb. green beans, cut in 1/2-inch pieces
1 sm. carrot, thinly sliced
2 tbsp. soy sauce
1/2 tsp. crushed red pepper
1 1/4 c. cooked chicken
1/4 c. sliced green onions

Cook rice following label directions but omitting salt. Cool; reserve. Separate broccoli into flowerettes. Cut stems into julienne sticks.

Heat 2 tablespoons of oil in a wok or large skillet until hot; add green beans; stir fry 2 minutes. Add broccoli and carrots; stir fry 2 minutes longer. Remove from wok and reserve.

Heat remaining 2 tablespoons oil in same pan until hot; add rice and stir-fry 1 minute. Combine soy sauce and pepper flakes; pour over rice. Stir to mix well. Add cooked vegetables, cooked chicken, and green onion; stir fry until piping hot. Yield: 4 servings.