4 servings
1 egg
1 TB water
1 TB butter
1 TB vegetable oil
1 onion chopped
2 C. cooked white rice
2 TB soy sauce
1 tsp black pepper
1 C. cooked chopped chicken meat
1 can corn
1 can peas
1/2 C. frozen carrots (can use fresh)
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1-2 min. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper, corn, peas, and carrots. Stir fry together for about 5 min. then stir in egg. Serve hot.
-Shara Rust
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