Ingredients
3/4 cup finely chopped carrot1/4 cup chopped celery4-1/2 teaspoons canola oil2 cups cold cooked instant rice2 eggs, beaten1 cup cubed cooked chicken1 green onion, chopped1 tablespoon soy sauce1/8 teaspoon pepper
Preparation
In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.
