* Exported from MasterCook *
Chicken Fried Rice
Recipe By :Carol Peterson
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rice
Side Dishes
Amount Measure Ingredient -- Preparation Method
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---Rice Prep---
1 cup Basmati rice
1 1/2 cups water
---Chicken Prep---
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
1 dash white pepper
---Other Prep---
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
---Cooking---
1 tablespoon vegetable oil
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 dash white pepper
1/2 teaspoon sesame oil
Bring rice and water to a boil in a 2-quart saucepan. Cover tightly,
reduce heat, and simmer for 10 minutes. Remove from heat and allow to
sit for 6 minutes Set aside.
Cut chicken into 1/4-inch pieces. Toss chicken, cornstarch, and dash
of white pepper.
Prepare eggs, green onions, and bean sprouts for cooking. Set aside,
in separate bowls.
Heat wok until 1 or 2 drops of water sizzle and dissipate when
sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add
eggs; cook and stir until eggs are thickened throughout but still
moist. Remove eggs from wok.
Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and
stir-fry until meat turns white. Add rice and stir-fry for 1 minute.
Stir in soy sauce and a dash of white pepper. Add eggs, bean sprouts,
then green onions, continuously moving food in the wok for about 30
seconds. Sprinkle with sesame oil, toss, and serve.
Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's 'Chinese Cookbook' by Leeann Chin"
Copyright:
"1981"
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NOTES : May substitute chicken with fresh or leftover diced pork, ham,
beef, or shrimp.