Chicken Fried Rice Recipe
Ingredients
| Cooked chicken | 3/4 Cup (16 tbs), diced | |
| Cornstarch | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| 2 eggs, slightly beaten | ||
| Vegetable oil | 2 Tablespoon | |
| Water chestnuts | 1 Can (10oz), drained | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Salt | 1/2 Teaspoon | |
| Cooked rice | 3 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Green onion | 1 Tablespoon, chopped | |
| Pepper white | 1 Dash | |
Directions
Mix chicken, cornstarch and 1/4 teaspoon salt.
Heat wok until hot.
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.
Add 2 tablespoons oil; rotate wok to coat side.
Add chicken, water chestnuts, mushrooms and 1/2 teaspoon salt; stir-fry for 1 minute.
Remove from wok.
Add 2 tablespoons oil; rotate wok to coat side.
Add rice; stir-fry for 1 minute.
Stir in soy sauce.
Add chicken mixture, eggs, green onion and white pepper; stir-fry for 30 seconds.
Heat wok until hot.
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.
Add 2 tablespoons oil; rotate wok to coat side.
Add chicken, water chestnuts, mushrooms and 1/2 teaspoon salt; stir-fry for 1 minute.
Remove from wok.
Add 2 tablespoons oil; rotate wok to coat side.
Add rice; stir-fry for 1 minute.
Stir in soy sauce.
Add chicken mixture, eggs, green onion and white pepper; stir-fry for 30 seconds.
Chef
