1/2 lb chicken breast - (
boneless, skinles; s)
2 tablespoon vegetable oil
3 green onions & tops; chopped
1 carrot; julienned
1 egg; beaten
4 cup cold cooked rice
3 tablespoon kikkoman soy sauce

Cut chicken into thin strips. Heat oil in hot wok or large skillet
over high heat. Add chicken, green onions and carrot. Stir-fry 3
minutes, or until carrot is tender-crisp. Add egg; cook, stirring
gently, until firm. Stir in rice and cook until heated, gently
separating grains. Add soy sauce and stir until mixture is well
blended.

Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

Yield: 4 servings