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 and carrots (optional)
1/2 c. sliced fresh mushrooms (optional)
4 c. cooked rice
Soy sauce (I use low sodium soy sauce - I just pour and stir until I get the brown color I like)
Salt and pepper

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

Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until done. (If leftover chicken is used, just heat through.) Add bean sprouts, peas, carrots and celery. Stir and cook 2 minutes with wok covered. Uncover wok and add the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, and soy sauce. Reduce heat to medium. Break up clumps of rice with a turner as fine as possible. Make sure rice absorbs soy sauce and does not remain white. Keep stir frying until all rice is broken up and heated through. Turn off heat. Cut up egg into small pies and stir into rice, or remove rice to serving platter and garnish with egg pieces. Very generously serves 4-6.

NOTE: Leftover rice makes better fried rice. If you use leftover rice, rinse rice with hot tap water. Pork, beef, or shrimp may be substituted for chicken.