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Serves: 5
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken Fried Rice recipe on the web!!
_ whole chicken breast (about 1 pound)
__ teaspoon cornstarch
___ teaspoon salt
Dash white peppers
_ cup bean sprouts
_ tablespoon vegetable oil
_ eggs slightly beaten
_ tablespoons vegetable oil
_ jar (2 1/2 ounces) sliced mushrooms drained
___ teaspoon salt
_ tablespoons vegetable oil
_ cups white rice
_ tablespoon (or 2 tablespoons) dark soy sauce
Dash white peppers
_ chopped green onions (with tops)
Remove bones and skin from chicken breast; cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, 1/2 teaspoon salt and dash of white pepper. Rinse bean sprouts in cold water; drain.
Heat wok until very hot. Add 1 tablespoons vegetable oil; tilt wok to coat side. 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 tablespoons vegetable oil; tilt wok to coat side. Add chicken; stir-fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt; stir-fry 1 minute. Remove chicken mixture from wok; drain.
Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add rice; stir-fry 1 minute. Stir in soy sauce and white pepper. Add eggs, chicken mixture and green onions; stir-fry 30 seconds.
5 servings
From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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