4 c. cooked long grain rice, cold
3 Tbsp. vegetable oil
½ c. chopped onion
1 c. cooked chicken, cut into small pieces
2 eggs, beaten
2 Tbsp. soy sauce

Loosen and separate grains of rice.  Place a large skillet or wok over high heat.  Add 2 tablespoons oil and heat thoroughly.  Fry onion to a light golden brown.  Add chicken.  Cook for 2 minutes, stirring constantly.  Remove to a plate.  Add remaining 1 tablespoon oil to the skillet.  Put in eggs and stir fry until done.  Add rice to eggs.  Stir in soy sauce.  Put in chicken and onion, mix thoroughly and continue heating until completely hot.