Chicken Fried Rice
Create your own fried rice dish with this recipe that is made with mushrooms and bean sprouts.
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 258g (9.1 oz)
