Ingredients

Instructions

  1. Make rice first.
  2. Add all ingredients together in saucepan and bring to boil.
  3. Turn to simmer and cook 20 minutes with lid on.
  4. Set aside to cool.
  5. In large skillet pan melt butter.
  6. In a small bowl stir egg and water.
  7. Add to skillet on medium low heat in one big thin pancake formation.
  8. Cook for 1-2 minutes or until set.
  9. Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
  10. Cut egg into long thin shreds on cutting board.
  11. Set aside.
  12. 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 sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
  13. Mix all together to warm through and then add shredded egg to mixture.
  14. Cook a few minutes more and serve hot.