Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cold cooked rice |
| 1 cup | Chopped green onion |
| 1 cup | Chopped celery |
| 1 cup | Chopped carrots |
| 2 tablespoons | Sesame oil |
| ½ teaspoon | Garlic powder |
| 1 pounds | Chicken breast meat cut into bite size pieces |
| ½ cup | Shelled sunflower seeds |
| 4 tablespoons | Soy sauce divided |
| 1 \N | Beaten egg with 1 teaspoon water |
Before beginning to cook make sure the rice is cooked and cooled and the onions, celery and carrots are chopped, stir-frying goes fast.
Combine the sesame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating. Heat electric skillet or wok to about 375 degrees and add chicken. STir-fry chicken about halfway through, after 5-7 minutes. Add onions, celery and carrots and 2 tablespoons of the soy sauce. Stir-fry to mix and add the egg.
Continue mixing quickly. When egg is cooked, add cold rice and remaining 2 tablespoon soy sauce. Stir-fry over high heat until rice is hot. This would be good with crisp toasted pita bread and fresh fruit.