1 tablespoon canola oil
1-1/2 cups cold cooked long grain rice
3/4 cup cubed cooked chicken
2 tablespoons soy sauce
1 egg, lightly beaten
1 green onion, sliced
1 cup frozen peas, thawed at room temperature


In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce.
Cook over low heat for 8-10 minutes, stirring occasionally.
Add egg, onion and peas; cook and stir for 1-2 minutes or until egg is set.

Yield: 2 servings.

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