1 pkg. (4) skinned, boneless sliced chicken breasts
4 c. cooked cold rice
4 tbsp. vegetable oil in wok
2 eggs, beaten
4 green onions, slice and green white part separate
1/4 tsp. salt

Marinate chicken in these ingredients:

4 tbsp. soy sauce
1 tsp. sugar
4 tbsp. oyster sauce
1/4 tsp. pepper
1 tsp. salt
1 tsp. sesame oil

Heat wok or skillet on high until hot and add teaspoon oil. Scramble until almost dry. Remove. Add 3 tablespoons oil and add the white part of green onions. Stir fry until fragrant. Add drained, sliced and diced chicken and cook until done (5-10 minutes). Add sprouts and salt. Stir fry for 1 minute longer. Add rice, stir and mix well until rice is hot.

Slowly add (these should first be combined in bowl then added to rice mixture), 4 tablespoons soy sauce, 4 tablespoons oyster sauce, 1/4 teaspoon pepper. Add to hot rice. Add scrambled egg and green onion tops. Stir fry additional 1 minute. Chicken might require longer cooking time. Sometimes I omit bean sprouts or you can add more soy sauce and oyster sauce for your taste. Serves 4-6.