Sunflower Chicken Stir-Fry

• 4 c. cooked rice (cold; cook this ahead)
• 1 c. chopped green onions
• 1 c. chopped celery
• 1 c. chopped carrots
• 2 Tbsp. sesame oil
• 1/2 tsp. garlic powder
• 1 lb. chicken breast meat, cut into bite size pieces
• 1/2 c. shelled sunflower seeds
• 4 Tbsp. soy sauce, divided
• 1 egg, beaten with 1 tsp. water

1. Before beginning to cook, make sure the rice is cooked and cooled and the onions, celery and carrots are chopped close to the same size (remember, stir-frying goes fast). Combine the sesame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating.
2. Heat electric skillet or wok to about 375u0b0 (medium-high) and add chicken.
3. Stir-fry chicken until thoroughly cooked, adding sunflower seeds about halfway through (after 5 to 7 minutes). Add onions, celery, carrots and 2 tablespoons soy sauce. Stir-fry to mix and add the eggs.
4. Continue mixing quickly.
5. When egg is cooked, add cold rice and remaining 2 tablespoons soy sauce. Stir-fry over high heat until rice is hot.

rice, green onions, celery, carrots, sesame oil, garlic powder, chicken breast meat, sunflower seeds, soy sauce, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=979555 (may not work)