Stir-fried Rice Salad

Heat butter or margarine in a large skillet over medium-high heat and cook chicken pieces until golden brown and cooked through, approximately 10-12 minutes, stirring occasionally. Transfer cooked chicken to a cutting board and let cool slightly, then chop into bite-sized pieces.

Add chopped onion and sliced celery to the same skillet and stir-fry for 3-4 minutes until vegetables are tender-crisp and fragrant.

Stir in the hot cooked rice, breaking up any clumps, and cook for 2 minutes to allow the rice to warm through and absorb the pan flavors.

Add the chopped cooked chicken back to the skillet along with the sweet pickles and pimentos, then toss everything together for 1 minute.

Transfer the warm rice mixture to a large mixing bowl and let cool to room temperature, about 5-10 minutes, stirring occasionally.

Whisk together mayonnaise, sweet pickle juice, salt, ground black pepper, and ground ginger in a small bowl until well combined.

Gently fold the chopped hard-cooked eggs into the cooled rice mixture, then pour the mayonnaise dressing over the top and toss until all ingredients are evenly coated.

Serve the stir-fried rice salad at room temperature or chilled, dividing among four plates or bowls.