3 c. water
4 oz. boneless, skinless chicken breast
3 tbsp. vegetable oil
3 eggs, beaten
1/2 c. frozen green peas, thawed
1/4 c. chopped scallion
5 c. cold cooked rice
3 tbsp. light soy sauce

In medium saucepan, bring water to a boil and add chicken. Return to boil; reduce heat and simmer for 8 minutes. Remove chicken and dice. In a wok or large skillet, heat oil over medium-high heat. Add eggs and stir constantly. When eggs are well cooked, add peas, chicken, scallion, and rice. Stir rapidly until heated thoroughly. Add soy sauce, stirring until rice is evenly coated.