1 whole chicken breasts, about 1 lb.
1/2 tsp. cornstarch
1/2 tsp. salt
Dash 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, drained
1/2 tsp. salt
2 tbsp. vegetable oil
3 c. white rice
1-2 tbsp. dark soy sauce
Dash white pepper
2 green onions with tops, chopped

Remove bones and skin from chicken breasts; cut chicken into 1/4 inch pieces. Toss chicken, cornstarch, 1/2 teaspoon salt and dash of white pepper. Rinse bean sprouts in cold water; drain.

Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. 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 tablespoons vegetable oil to wok; tilt to coat side. Add chicken; stir fry until thicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt; stir fry 1 minute. Remove chicken mixture form wok; drain.

Heat wok until very hot. Add 2 tablespoons vegetable oil to wok; tilt to coat side. Add rice; stir fry 1 minute. Stir in soy sauce and white pepper. Add eggs, chicken mixture and green onions; stir fry 30 seconds. 5 servings.