Ingredients:
1 cup rice
1 tablespoon fresh diced onions
1 3/4 cups water
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1 eggs
1 tablespoon water
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon oil
1 onions, chopped
2 tablespoons soy sauce
1 teaspoon pepper
1 (8 ounce) cans drained water chestnuts
1 green bell peppers, thinly sliced
1 cup cooked shredded chicken meat
Directions:
Make rice first.
Add all ingredients together in saucepan and bring to boil.
Turn to simmer and cook 20 minutes with lid on.
Set aside to cool.
In large skillet pan melt butter.
In a small bowl stir egg and water.
Add to skillet on medium low heat in one big thin pancake formation.
Cook for 1-2 minutes or until set.
Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
Cut egg into long thin shreds on cutting board.
Set aside.
Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then saute only a few minutes). Add rice, chicken, soy sauce and pepper.
Mix all together to warm through and then add shredded egg to mixture.
Cook a few minutes more and serve hot.
Servings: 4
Time preparation: 8 min.
Time total: 23 min.