Prepare rice according to package directions. For best results refrigerate cooked rice overnight.

In a small bowl, sprinkle cooked chicken pieces with sherry and cornstarch. Heat 2 tablespoons oil in a wok or frying pan over high heat. Add onion and celery, and stir-fry about 2-minutes, shaking pan to prevent browning. Add 1 tablespoon soy sauce and 1 to 2 tablespoons boiling water. Reduce heat to medium. Cover and steam 1-minute. Add mushrooms, cover and cook until tender 1 to 2-minutes. Remove vegetables and reserve. Reduce heat to medium and add 2 tablespoons oil. When hot, add ginger and garlic, and sauté. Discard when lightly browned. Add chicken. Toss and fry 2-minutes. Add rice and cooked vegetables. Toss until hot. Add oil if needed. Make a well in center of mixture. Add eggs and stir until scrambled. Mix well, then season with soy sauce and serve immediately.

Recipe Tip: Do you have a rice cooker? To prepare the rice for this dish … Add white rice and water to the inner pot of your Aroma® Rice Cooker. Press the Cook Switch or set to White Rice. When the rice cooker beeps, proceed with remainder of recipe as directed above.