Yield: 1 Servings
|¼ cup||Light vegetable oil (safflower is good)|
|5 cups||Cooked rice|
|2 cups||Shredded cooked chicken|
|½ cup||Diced onion|
|½ cup||Diced celery|
|¼ cup||Diced bell pepper|
|1 teaspoon||Minced garlic|
|2 \N||Well-beaten eggs|
|1 tablespoon||Soy sauce|
Heat oil. Stirfry rice. Add chicken, onion, celery, bell pepper, garlic.
Stirfry until well blended. Stir in beaten eggs and soy sauce. Serve while hot.
Posted to recipelu-digest Volume 01 Number 304 by James and Susan Kirkland <kirkland@...> on Nov 24, 1997