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Serves: 5
Total Calories: 476

1 pound chicken
1 cup celery
1 cup carrot
1 onion
1 cup bean sprouts
3 green onions
5 tablespoons soy sauce
1/2 teaspoon black pepper
3 eggs
2 cups white rice
4 cups water
4 tablespoons vegetable oil

Cut chicken into pieces. Put 2 tablespoons of oil and chicken in wok and cook until chicken is done. Cut up vegetables and add to chicken as it is cooking (bean sprouts last). Set mixture aside in seperate dish.

Boil rice and water until rice is tender. Put 2 tablespoon of oil and rice in wok and fry for 5 minutes. Add chicken mixture. Beat 3 eggs together and pour over the top. Stir in well and take off heat.

Nutritional Facts:

Serves: 5
Total Calories: 476
Calories from Fat: 120

More Recipes from the DVO Recipe Book Cookbook:
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BBQ Roast Beef Sandwiches
Chicken Tortilla
Homemade Flour Tortillas
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Pasta Salad
Potato Pickle Salad
Potato Soup
Spanish Rice
Yakameshi