Chicken Fried Rice

• 1 whole chicken breast (about 1 lb.)
• 1/2 tsp. cornstarch
• 1/2 tsp. salt
• dash of white pepper
• 1 c. bean sprouts
• 1 Tbsp. vegetable oil
• 2 eggs, slightly beaten
• 2 Tbsp. vegetable oil
• 1 (2 1/2 oz.) jar sliced mushrooms
• 1/2 tsp. salt
• 2 Tbsp. vegetable oil
• 3 c. cooked white rice
• 2 Tbsp. soy sauce
• 2 green onions (with tops), chopped

1. Remove bones and skin from chicken.
2. Cut chicken in 1/4-inch pieces.
3. Toss chicken, cornstarch, 1/2 teaspoon salt and dash of white pepper.
4. Heat wok and add 1 tablespoon vegetable oil; rotate wok to cover sides.
5. Add eggs; cook and stir until eggs are thickened but moist.
6. Remove eggs from wok.
7. Add 2 tablespoons oil to wok and rotate to coat sides.
8. Add chicken and stir-fry until done.
9. Add bean sprouts, mushrooms and 1/2 teaspoon salt; stir-fry 1 minute.
10. Remove from wok.
11. Add 2 tablespoons oil to wok.
12. Add rice and stir-fry 1 minute.
13. Stir in soy sauce and dash of white pepper.
14. Add chicken mixture, eggs and green onions.
15. Stir-fry 30 seconds.
16. Makes 5 servings.

chicken, cornstarch, salt, white pepper, bean sprouts, vegetable oil, eggs, vegetable oil, mushrooms, salt, vegetable oil, white rice, soy sauce, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=933788 (may not work)