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Instructions
1. Cook rice and let cool completely
2. Scramble eggs in large wok, remove
3. Add oil and cook chicken until done
4. Add vegetables, stir-fry 2-3 minutes
5. Add cold rice, breaking up clumps
6. Stir in soy sauce and sesame oil
7. Return eggs to pan, toss everything
8. Garnish with green onions
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Chef's Notes
Great way to use leftover rice and vegetables.