Chicken Fried Rice

Name: Chicken Fried Rice
Yield: 5
Cuisine: Fusion
Ingredients: chicken breasts; cornstarch; salt; white pepper; mung bean sprouts; vegetable oil; eggs; mushrooms; rice; soy sauce, tamari; scallions, spring or green onions

Create your own fried rice dish with this recipe that is made with mushrooms and bean sprouts.

Yield

5 servings

Prep

20 min

Cook

10 min

Ready

30 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1	pound	chicken breasts
½	teaspoon	cornstarch
1	teaspoon	salt
1	x	white pepper	*
1	cup	mung bean sprouts
5	tablespoons	vegetable oil
2	large	eggs slightly beaten
2 ½	ounces	mushrooms sliced
3	cups	rice
2	tablespoons	soy sauce, tamari
2	each	scallions, spring or green onions

Ingredients

Amount	Measure	Ingredient	Features
453.6	g	chicken breasts
2.5	ml	cornstarch
5	ml	salt
1	x	white pepper	*
237	ml	mung bean sprouts
75	ml	vegetable oil
2	large	eggs slightly beaten
72.3	ml/g	mushrooms sliced
7.1E+2	ml	rice
3E+1	ml	soy sauce, tamari
2	each	scallions, spring or green onions

Directions

Remove bones and skin from chicken breast. Cut into ¼ inch pieces. Toss together chicken cornstarch, ½ teaspoons 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 tablespoon oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and ½ teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tablespoon 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.