I'm planning on making this for tomorrow night's dinner. The recipe
is for chicken fried rice, but I'm gonna chop up some large, frozen
shrimp and add them toward the end, instead. I think I'm gonna try
making it with brown rice this time, too.

Carol, always the culinary rebel.


* Exported from MasterCook *

Chicken Fried Rice

Recipe By : Damsel in dis Dress
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rice
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Rice Prep---
1 cup white rice
1 cup 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 20 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.