Serves: 5
Total Calories: 527
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.
This Chicken Fried Rice recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.
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