Fried Rice

• 2 large eggs
• 1 tsp. cold water
• 2 Tbsp. polyunsaturated oil (for the eggs)
• 1/4 c. polyunsaturated oil (for sauteing rice and celery)
• 3 c. cold, cooked rice
• 1 1/2 c. thinly sliced celery
• 1 c. diced, cooked chicken
• 1 c. fresh bean sprouts
• 1/2 c. thinly sliced scallions
• 1/4 c. soy sauce
• 3/4 tsp. ground ginger
• 1 clove garlic, pressed

1. Beat eggs lightly with water.
2. Heat 2 tablespoons oil in a medium skillet. Add eggs. Cook over medium heat, without stirring, to make a pancake.
3. Turn once, cooking until eggs are set. Remove to a plate and cut into thin strips.
4. Heat the remaining oil in a large skillet over medium heat. Add rice and celery.
5. Saute until coated with oil. Add remaining ingredients and cook, stirring gently, until thoroughly heated.
6. Garnish with egg strips before serving.

eggs, cold water, polyunsaturated oil, polyunsaturated oil, cold, celery, chicken, fresh bean sprouts, scallions, soy sauce, ground ginger, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690206 (may not work)