Asian: Fried Rice 16 by Recipe Cottage

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	Fried Rice 16

		Chicken Fried Rice Yield: 5 servings 1 lb chicken breast 1/2 tsp cornstarch 1 tsp salt 1 dash white pepper 1 cup bean sprouts 5 Tbsp vegetable oil 2 eggs, slightly beaten 2 1/2 ounce sliced mushrooms 3 cups white rice 2 Tbsp 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 tsp 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.