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

Mix chicken, cornstarch and 1/4 teaspoon salt. Heat wok (pan) until hot. Add 1 tablespoon oil, to coat side. Add eggs; cook and stir until eggs are thickened but still moist. Remove eggs. Add 2 tablespoons oil; rotate wok to coat side. Add chicken, chestnuts, mushrooms and 1/2 teaspoon salt; stir fry 1 minute. Remove. Add 2 tablespoons oil, coat sides. Add rice; stir fry 1 minute. Stir in soy sauce. Add chicken mixture, eggs, green onions; stir fry 30 seconds.