Yield: 6 servings
 
       1 tb   Oil
       1       Egg, slightly beaten
       2 tb   Oil
       1 c    Chicken, finely diced
       1 md Onion, finely diced
     1/2 c   Water chestnuts, finely diced
     1/2 c   Bamboo shoots, finely diced
     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. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
    Remove to plate and reserve.
  
3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
   chicken and onion together until cooked. (If leftover meat is used,
   just heat through.) 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. 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. Shut heat off. Cut up sheet of egg into small pieces and
   stir into rice, or remove rice to serving platter and garnish with
   egg slivers.
  
   NOTE: Leftover rice makes a better fried rice. If using leftover rice,
   place rice in sieve and rinse with hot water from the tap.