1 tbsp. butter
2 carrots, sliced
2 stalks celery, sliced
1 green pepper, sliced
1 sm. white onion, diced
1/4 c. soy sauce
1 egg
2 c. cooked long grain rice
Cayenne pepper

Melt butter in wok or skillet on high heat. Add carrots, celery, green pepper, and onion. Stir fry until onion becomes translucent. Add soy sauce, rice, and 3 dashed of cayenne. Stir thoroughly. When rice is heated through and soy sauce is absorbed, turn off heat. Stir in egg, mix thoroughly. Serve immediately. Serves 6-8.

As a variation I like to add 1 to 1 1/2 cups of leftover chicken or pork which has been cut in small pieces. Add the meat and stir in just before adding the rice.