3 cups cooked rice 2 tbsp canola oil 1/2 cup red bell pepper (diced) 1 cup frozen peas (or fresh snow peas) 1 cup carrots, julliened 1 small red onion, diced 1 small can water chestnuts (drained & diced) 12 white mushroom caps (sliced thin) or canned & drained 1 cup cubed cooked meat (lean chicken, turkey, pork, shrimp)

Sauce: 3 tbsp sauce 2 tbsp water 1 tbsp oyster sauce 2 tbsp rice vinegar 1 tbsp ketchup 1 tsp sugar 1 small clove garlic (minced)

Place oil in wok or large skillet.  Set over high heat.  Add onion, stirring until it begins to caramelize, add celery and carrots, then bell pepper, stir 2 minutes. Add fresh mushrooms and snow peas (if you're using them in place of canned peas) now, stirring 3 minutes. Add meat, water chestnuts, canned mushrooms and  peas (if you're using them instead of snow peas), stirring well. Add rice all at once, stirring quickly to mix all ingredients. 

Add sauce, stirring until mixture is evenly colored with sauce. Serve at once.

Note: You can prepare the vegetables, meat, rice and sauce the day before and keep in the frig. Substitute bulb fennel or green onions for the celery or English or snow peas for canned peas. Also, if made the day before, keep all ingredients separate.  I put them in tupperware dishes with tight lids to keep in the flavor.