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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

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Chicken Fried Rice

Serves: 5

Print this Recipe


   1 whole chicken breast (about 1 pound)
   1/ teaspoon cornstarch
   1/2 teaspoon salt
   Dash white peppers
   1 cup bean sprouts
   1 tablespoon vegetable oil
   2 eggs slightly beaten
   2 tablespoons vegetable oil
   1 jar (2 1/2 ounces) sliced mushrooms drained
   1/2 teaspoon salt
   2 tablespoons vegetable oil
   3 cups white rice
   1 tablespoon (or 2 tablespoons) dark soy sauce
   Dash white peppers
   2 chopped green onions (with tops)


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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.

Chicken Fried Rice is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now!

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