| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Japanese | Rice, Japanese | 1 | Servings |
INGREDIENTS
| 1/4 | c | Light vegetable oil (safflower is good) |
| 5 | c | Cooked rice |
| 2 | c | Shredded cooked chicken |
| 1/2 | c | Diced onion |
| 1/2 | c | Diced celery |
| 1/4 | c | Diced bell pepper |
| 1 | ts | Minced garlic |
| 2 | Well-beaten eggs | |
| 1 | tb | Soy sauce |
INSTRUCTIONS
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@gj.net> on Nov 24, 1997
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