 | | Directions | | Chill rice in refrigerator. Place 1 tablespoon oil in wok, scramble egg, remove and set aside. Add oil, garlic and onion. Stir fry for 1 minute. Stir in meat and water chestnuts. Cook about 4 minutes. Stir in cold rice and soy sauce until mixed, then add peas and chopped egg. Stir until hot. |
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| Ingredients | | - |  | 4 cups cooked rice |
| - | | 3 tablespoons oil, divided |
| - | | 1 egg |
| - | | 1 clove garlic, minced |
| - | | 4 green onions |
| - | | 1/2 pound chicken, pork, or shrimp |
| - | | 1/2 cup water chestnuts |
| - | | 1/4 cup soy sauce |
| - | | 1 cup green peas |
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