1 whole chicken breast, about 1 pound
1/2 tsp. cornstarch
1/2 tsp. salt
Dash of white pepper
1 c. bean sprouts
1 tbsp. vegetable oil
2 egg, 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 (page 135)
1-2 tbsp. dark soy sauce
Dash of white pepper
2 green onions, with tops, chopped

Remove bones and skin from chicken; 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 1-2 drops on water bubble and skitter when sprinkled in wok. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add eggs, cook and stir until eggs are thickened thoroughly but still moist. Remove eggs from wok.

Add 2 tablespoon vegetable oil to wok; rotate to coat sides. Add chicken; stir fry until chicken turns white. Add bean sprouts, mushrooms, and 1/2 teaspoon salt; stir-fry 1 minute. Remove from wok to strainer. Add 2 tablespoon vegetable oil to wok; rotate to coat side. Add rice, stir-fry 1 minute Stir in soy sauce and dash of white pepper. Add chicken mixture, eggs, and green onion; stir-fry 30 seconds. 5 servings.

Microwave Reheat Directions: Prepare Chicken Fried Rice; cover and refrigerate no longer than 24 hours. Cover tightly and microwave on microwave--proof platter or bowl on high (100%) power 4 minutes; stir. Cover and microwave until hot, about 3 minutes longer.