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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Eggs Japanese Japanese, Rice 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 t Minced garlic
2 Well-beaten eggs
1 T 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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