MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Damsel's Chicken Fried Rice
Categories: Chinese
Yield: 6 Servings

MMMMM----------------------------RICE---------------------------------
1 c Rice; washed
1 c Water

MMMMM--------------------------CHICKEN-------------------------------
2 Chicken breast halves;
-skinned and boned
1/2 ts Corn starch
1 ds White pepper

MMMMM---------------------------OTHER--------------------------------
2 Eggs; slightly beaten
4 Green onions; chopped
1 c Bean sprouts; rinsed

MMMMM--------------------------COOKING-------------------------------
2 tb Vegetable oil; +1 tb,
-divided
1 1/2 tb Soy sauce
1 ds White pepper
1/2 ts Sesame oil

Place raw rice in 2 qt saucepan. Add enough cold water to cover rice.
Wash rice by rubbing gently between fingers; drain. Repeat washing
rice until water is clear (5 to 6 times). Drain. Add 1 cup water;
heat to boiling. Cover tightly; reduce heat and simmer until liquid
is absorbed, about 20 minutes. Set aside.

Cut chicken into 1/4" pieces. Toss chicken, corn starch, 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 tb 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 tb 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.

Notes: May substitute chicken with fresh or leftover diced pork,
beef, or shrimp. Even hamburger.

Recipe by Betty Crocker's Chinese Cookbook, 1981 (Adaptation)

Recipe FROM: <https://web.archive.org/web/20170328103850/
http://recfoodcooking.org/sigs/Damsel%20in%20dis%20Dress/
Chicken%20Fried%20Rice%20.html>

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