Chicken Fried Rice II

The Recipe: Modified slightly from the recipe on this website. I posted a Chicken Fried Rice recipe years ago, but this one tops it. We loved this meal.

What You Need:
1 lb chicken breasts (I like the thin sliced kind)
about 3 C cooked rice
1 onion,
1 carrot, chopped into pea-sized pieces
1 stalk celery, sliced
about 1 C fresh snap peas, ends removed, halved
1 (8 oz) can sliced water chestnuts, chopped
1/2 C frozen peas
(optional) 1 (4 oz) can mushroom pieces
3 eggs, lightly beaten
sesame oil
teriyaki sauce (I used this)
soy sauce

Your Turn:
Place the chicken in a large ziploc bag with a sufficient amount of teriyaki sauce to coat, and refrigerate for 20 - 30 minutes.

Cook the rice. (I bring 2.5 C water and 1.25 C rice to a boil, along with a little pat of butter and a shake of kosher salt. Once boiling, cover and simmer until done, about 20 minutes.)

Using a large skillet or wok, cook chicken until no longer pink. When cooked, remove from skillet and slice into thin strips.

Swirl about 2 T sesame oil into the skillet. Dump in all your veggies (onion, carrot, celery, snap peas, water chestnuts, peas) into the skillet. Cook until tender.

Push veggies to one side of the skillet and gently pour beaten eggs onto the other side. Carefully scramble the eggs until cooked through. Then stir together with vegetables.

Add cooked rice and cooked chicken to skillet. Sprinkle with soy sauce, about 1-2 T. Turn heat to medium-high and fry. The rice should lose most of its moisture and get slightly crispy. Stir frequently for about 10 minutes, letting all the rice have a turn on the bottom of the skillet.

Serve with extra soy sauce and eat with chopsticks!