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.