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Chicken Fried Rice
Create your own fried rice dish with this recipe that is made with mushrooms and bean sprouts.
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 | Preparation | 20 minutes |
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| Cooking | 10 minutes |
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| Ready In | 30 minutes |
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Reviews
Turned out pretty good. I did the eggs in a seperate pan so I wouldn't have to keep washing the wok.
over 3 years ago
by szl7th
Have tried this recipe twice now, and have really enjoyed it!
Make sure that the water has all been absorbed or boiled off of the rice before you fry it!
Thanks,
Jeff G.
over 7 years ago
Ingredients
| 1 |
pound |
chicken breasts |
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| 1/2 |
teaspoon |
cornstarch |
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| 1 |
teaspoon |
salt |
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| 1 |
x |
white pepper |
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| 1 |
cup |
bean sprouts |
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| 5 |
tablespoons |
vegetable oil |
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| 2 |
large |
eggs |
slightly beaten |
| 2 1/2 |
ounces |
mushrooms |
sliced |
| 3 |
cups |
rice |
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| 2 |
tablespoons |
soy sauce |
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| 2 |
each |
scallions, spring or green onions |
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Directions
Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. 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 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds.
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