Title: Chicken Fried Rice
Categories: Vegetable Poultry
Yield: 5 Servings
| 1 | lb | Chicken breast |
| 1/2 | ts | Cornstarch |
| 1 | ts | Salt |
| 1 | ds | White pepper |
| 1 | c | Bean sprouts |
| 5 | tb | Vegetable oil |
| 2 | | Eggs, slightly beaten |
| 2 1/2 | oz | Sliced mushrooms |
| 3 | c | White rice |
| 2 | tb | Soy sauce |
| 2 | | Green onions with tops |
Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss
together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok
until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and
stir until eggs are thickened throughout but still moist. Remove eggs from
wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil
and coat sides. Add chicken and stir fry until chicken turns white. Add
bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove
from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice
and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs,
chicken mixture, green onions with green tops chopped and stir fry 30
seconds.