Who needs takeout when this easy recipe can be on the table in 15 minutes.
To a large skillet or wok, saute over medium-high heat the celery and onion in the oil until tender crisp, about 3-4 minutes.
Add the mushrooms, peas and carrots and chicken, and saute another minute or two.
Add each egg to the side of the pan, and scramble in place for a minute or two.
Add the cold rice and fry for a few minutes until the rice starts to brown and carmalize.
Finally, add the butter, soy sauce and salt and pepper. Saute for another minute or two. Serve at the table with additional soy sauce.