Chicken Fried Rice

Chicken Fried Rice


  • 1 lb. boneless, skinless chicken breast
  • 1/2 teaspoon corn starch
  • 1/2 teaspoon 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 teaspoon salt
  • 3 cups white rice
  • 1 or 2 Tbsp soy sauce
  • 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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