Chicken Fried Rice



Recipe By amsel in dis Dress

Serving Size : 5 Preparation Time :0:00

Categories : chicken rice

side dishes



Amount Measure Ingredient -- Preparation Method

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---Rice Prep---

1 cup rice -- washed

1 cup water

---Chicken Prep---

2 chicken breast halves -- skinned and boned

1/2 teaspoon cornstarch

dash white pepper

---Other Prep---

2 eggs -- slightly beaten

4 whole green onions -- chopped

1 cup bean sprouts -- rinsed

---Cooking---

1 tablespoon vegetable oil

2 tablespoons vegetable oil

1 1/2 tablespoons soy sauce

dash white pepper

2 teaspoons sesame oil



Place raw rice in 2-quart saucepan. Add enough cold water to cover rice.
Wash rice by rubbing gently between fingers; drain. Repeat washing rice
until water is clear (5 to 6 times). Drain. Add 1 cup water; heat to
boiling. Cover tightly; reduce heat and simmer until liquid is absorbed,

about 20 minutes. Set aside. Cut chicken into 1/4-inch pieces. Toss chicken,
cornstarch, and dash of white pepper. Prepare eggs, green onions, and bean
sprouts for cooking. Set aside, in

separate bowls. Heat wok until 1 or 2 drops of water sizzle and dissipate
when sprinkled

in wok. Add 1 tablespoon oil; rotate wok to coat side. Add eggs; cook and
stir until eggs are thickened throughout but still moist. Remove eggs from
wok. Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken an
stir-fry until meat turns white. Add rice and stir-fry for 1 minute. Stir in
soy sauce and a dash of white pepper. Add eggs, bean sprouts, then green

onions, continuously moving food in the wok for about 30 seconds. Sprinkle
with sesame oil, toss, and serve.



adapted from Betty Crocker's Chinese Cookbook



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NOTES : May substitute chicken with fresh or leftover diced pork, beef, or

shrimp.

Add-ins:

mushrooms

peas (fresh, frozen or peapods)

carrots, finely diced