Chicken Fried Rice

Lindsay Walden
1 tablespoon oil to scramble eggs
1 egg per person
2 tablespoons oil (to cook chicken and onion)
1 chicken breast half per person, cubed
1 medium onion, diced
½ can sliced water chestnuts, diced
½ can bamboo shoots, diced
½ cup celery (or 1 small stalk per person), diced
½ cup carrots (or 1 small carrot per person), diced
15 snow peas, sliced thin
4 cups cooked rice
Soy sauce
Pepper to taste

Put rice on to cook. Stir-fry chicken and onions until done, remove to a bowl. Stir-fry all vegetables until tender but still crisp. Scramble eggs and set aside. Add chicken to vegetables, stir. Add rice to mixture, stir. Add soy sauce to taste, stir. Add eggs, stir. Serve hot