Chicken Fried Rice

Chicken Fried Rice
adapted from Better Homes and Garden Anyone Can Cook

Ingredients
2 eggs, lightly beaten
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil (I used sesame)
1 clove garlic, minced1 tablespoon cooking oil
1/2 cup thinly bias-sliced celery* (1 stalk)
1 cup sliced fresh mushrooms
2 cups cooked white rice (I used boil in bag, 2 pouches)
1/2 cup shredded carrot (1 medium)
1/2 cup frozen peas, thawed
2 tablespoons soy sauce
1/4 cup sliced green onions (2)
Chicken Breast cut up into bite size pieces (I sprinkled w/ salt and garlic powder)

*Cut at a 45 degree angle
Directions
1. In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
2. Pour 1 teaspoon sesame oil into a wok or skillet. Preheat over medium heat. Add garlic and egg mixture and cook it into a flat omelet. When set, remove egg mixture from the wok. Roll up onto a cutting board and cut into 1/2 inch slices. set aside
3. Pour 1 tablespoon cooking oil into wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Add Chicken and cook until almost done. Add celery, stir fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4. Add cooked rice, carrot, and peas. Sprinkle with 2 tablespoons soy sauce(I ended up using about 3). Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.