Recipes for leftovers cannot be really precise.  You use as much or as little as you have.  This recipe can use up both leftover baked or roasted chicken and leftover steamed rice.

1 or 2 tablespoons olive oil or peanut oil

½ a medium size white or yellow onion

2 cloves of garlic, finely minced

1 green onion, chopped including the green

1 stalk of celery, chopped oriental style on the diagonal

2 to 3 mushrooms, sliced thinly

About ½ cup of frozen peas or

4 to 5 fresh snow peas, cut into thin Julienne 

About ¼ of a sweet red bell pepper, cut into thin strips

Some leftover rice

Some leftover chopped chicken

¼ to 1/2 cup of chicken stock, stock or broth - or commercial, (just enough to moisten but not to make sloppy)

A bit of soy sauce or Teriyaki Sauce

Fresh coarse ground black pepper

¼ cup chopped fresh cilantro (optional)

Heat the olive oil in a heavy skillet or wok.  Add the onion and garlic and gently sauté until golden and translucent and just beginning to brown around the edges.  Add the rest of the vegetables and stir-fry gently until they are hot thorough.  Add the rice, chicken and stock and stir-fry over medium heat until the liquid has all been absorbed.  Add a bit of soy or Teriyaki, the cilantro and pepper and stir-fry gently to thoroughly mix.  Don’t over work or it will become sticky.  Serve at once.