Chicken Fried Rice

• 2 Tb Oil
• 1 c Chicken, finely diced
• 1 med Onion, finely diced
• 1/2 c Water chestnuts, finely diced(opt)
• 1/2 c Celery, finely diced
• 1 c Fresh bean sprouts
• 1/2 c Frozen peas (opt)
• 1/2 c Sliced mushrooms (opt)
• 4 c Cooked rice
• Soy sauce
• Salt
• Pepper
  

1. Cut up and prepare all ingredients. Reserve.
2. Add 2 tablespoons more oil to wok. Heat until smoking.
3. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.)
4. Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes.
5. Add cooked rice, season with salt, pepper, soy sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soy sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.

NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve and rinse with hot water from the tap.