1 lb. beef stew meat, diced
1/4 c. chopped onion
2 tbsp. green peppers, chopped
2 tbsp. salad oil
2 c. cooked rice
1 5 oz. can water chestnuts, drained and sliced
2 tbsp. soy sauce
3 eggs, beaten

In a large skillet, brown meat lightly. Add onion, green peppers and oil. Cook until the onion is tender. Stir in rice, water chestnuts, mushrooms and soy sauce. Cook over low heat for 10 minutes, stirring frequently. Stir in beaten eggs. Cook 2-3 minutes longer.