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LOCATION: Recipes >> Asian >> Fried Rice 16

Print this Recipe    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.


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