CHICKEN FRIED RICE
Boil (lower heat to simmer after initial boil) 2 chicken breast halves with 1 stalk celery, one carrot, 1/2 an onion for 50 min or til white. Debone and remove skin. Refrigerate.
Make 2 cups cooked rice and refrigerate (4-6 servings worth)
Later in wok heat 3 TBLS oil
Then add, stirring after each addition:
2 beaten eggs, stir til size of small peas
one bunch green onions chopped
cooked diced chicken
2 cups cooked rice
1 1/2 TBLS soy sauce
salt and pepper to taste
Stir together in wok until heated thru.
Tip: If it gets cooking too fast, I add a TBLS of broth from chicken. This also holds everything together.
Serve immediately. Delicious and cheap!