Ingredients
# 1 tablespoon oil
# 1 egg, slightly beaten
# 2 tablespoons oil
# 1 cup chicken, finely diced
# 1 medium onion, finely diced
# 1/2 cup water chestnut, finely diced
# 1/2 cup bamboo shoot, finely diced
# 1/2 cup celery, finely diced
# 1 cup fresh bean sprout
# 1/2 cup frozen peas (optional)
# 1/2 cup mushroom, Sliced (optional)
# 4 cups rice, Cooked
# soya sauce
# salt
# pepper
Directions

1.
Cut up and prepare all ingredients.
2.
Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons more oil to wok.
3.
Heat until smoking.
4.
Stir fry chicken and onion together until cooked.
5.
(If leftover meat is used, just heat through.) Add bean sprouts, peas, celery.
6.
Stir and cook 2 minutes with wok covered.
7.
Uncover wok, add all the rest of the vegetables.
8.
Stir fry and cook covered for 2 additional minutes.
9.
Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
10.
Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.
11.
Shut heat off.
12.
Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers

EASY CHICKEN FRIED RICE
Turn a convenience mix into your own creation with fresh mushrooms, pea pods and bean sprouts.
Preparation time: 20 min Cooking time: 19 min
Yield: 4 (1 1/4-cup) servings

2 tablespoons Butter
1 (6.2-ounce) package rice and vermicelli fried rice mix
1 3/4 cups water
1 cup sliced fresh mushrooms
14 ounces boneless skinless chicken ****** strips
1 1/2 cups fresh pea pods, tips and strings removed, halved
1 cup fresh bean sprouts

Melt butter in 10-inch skillet until sizzling; add rice and vermicelli mix. Cook over medium-high heat, stirring occasionally, until lightly browned (3 to 4 minutes). Add rice seasoning mix, hot water, mushrooms and chicken strips. Continue cooking until mixture comes to a boil (3 to 4 minutes).

Reduce heat to low. Cover; cook 10 minutes. Add pea pods and bean sprouts. Cover; continue cooking until rice is tender and liquid is absorbed (3 to 5 minutes). Fluff with fork.

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

INGREDIENTS
2 cups uncooked white rice
1 tablespoon butter
2 skinless, boneless chicken ****** halves - cubed
salt to taste
2 eggs, beaten
3/4 cup sliced mushrooms
2 green onions, chopped
1 tablespoon soy sauce, or to taste

DIRECTIONS
In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
In a separate skillet, scramble eggs.
To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.