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LOCATION: Recipes >> Asian >> Fried Rice 11

Print this Recipe    Fried Rice 11

CHICKEN FRIED RICE

1 lb. boneless, skinless chicken breast
1/2 tsp. corn starch
1/2 tsp. salt
dash of white pepper
1 cup bean sprouts
1 Tbsp vegetable oil
2 eggs, slightly beaten
2 Tbsp vegetable oil
1 jar (2 1/2 oz.) sliced mushrooms, drained
1/2 tsp. salt
2 Tbsp vegetable oil
3 cups white rice
1 or 2 Tbsp soy sauce
Dash of white pepper
2 green onions (with tops), chopped

Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, 1/2
tsp. salt and dash of white pepper. Rinse bean sprouts in cold
water; drain. Heat wok until 1 or 2 drops of water bubble and
skitter when sprinkled in wok. Add 1 Tbsp vegetable oil; rotate
wok to coat side. Add eggs; cook and stir until eggs are thickened
throughout but still moist. Remove eggs from wok. Add 2 Tbsp
vegetable. oil to wok; rotate to coat side. Add chicken; stir-fry
until chicken turns white. Add bean sprouts, mushrooms and 1/2
tsp salt; stir-fry 1 minute. Remove from wok to strainer. Add
2 Tbsp vegetable. oil to wok; rotate to coat side. Add rice;
stir-fry 1 minute. Stir in soy sauce and dash of white pepper.
Add chicken mixture, eggs, and green onions; stir-fry 30 seconds.

Yield: 5 servings

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