Costs less than takeout to make this fab dish at home!
1 carrot, finely chopped
1 celery rib, chopped
3 tbsp canol oil
4 cups cold cooked instant rice
3 eggs, lightly beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 tbsp reduced-sodium soy sauce
1/4 tsp pepper
In a large skillet or wok, stir-fry the carrot and celery in oil until crisp-tender (5 minutes or so). Add rice, stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Add the remaining ingredients; stir-fry until heated through.