• 1 Tbsp peanut oil
• 1/2 cup chopped onion
• 1/2 cup sliced mushrooms
• 1 cup diced zucchini or yellow summer squash
• 1 cup chopped leftover cooked chicken or pork
• 1 1/2 cup frozen peas
• 1 1/2 Tbsp oyster sauce
• 4 cup cold cooked rice - brown or white
• 2 eggs beaten
• 1 Tbsp soy sauce
• 1 tsp sesame oil

1. Heat wok or heavy skillet over high flame. Add peanut oil and heat until shimmering, but not smoking. Add onion and mushroom; stir fry 30 seconds.
2. Add chopped cooked chicken, add peas and cook until just heated through, about 1 minute. Stir in oyster sauce, add rice and stir to heat through, about 1 minute.
3. Make a well in the middle of the rice mixture. Mix eggs and soy sauce and pour into cleared center. Cook and stir eggs, incorporating the rice a small amount at a time. By the time all the rice is mixed in the eggs should be cooked. Sprinkle with sesame oil and toss well. Serve immediately.

Serves: 4      Total Cook Time: 5 min.
Source: Free Press 7/6/2002
Nutrition: 404 cal, 22g protein, 58g carbo, 5g fiber, 9g fat, 133mg cholesterol, 489mg sodium