2 directions: 'Heat 1 T. of the oil in a 10” skillet. Add eggs. Cook over low heat
3 until firm. Remove from skillet. Cut eggs into 2x¼” strips; set aside.
6 Add remaining 2 T. oil to skillet. Cook rice and onion in skillet over low heat,
7 stirring occasionally, 5 to 7 min. Add chicken broth. Bring to a boil. Reduce
8 heat. Cover tightly and simmer 20 min.
11 Add chicken, bok choy, red pepper, celery, soy sauce and reserved eggs. Cook
12 covered over medium heat, stirring occasionally, until liquid is absorbed and
13 vegetables are crisp-tender, about 5 min.'
42 name: Onion, coarsely chopped
56 name: Cooked Chicken, diced
63 name: shredded Bok Choy or Lettuce
70 name: Red or Green Pepper, cut into 1x⅛” strips
77 name: diagonally sliced Celery
87 name: Chicken Fried Rice