Title: Chicken fried rice
 Categories: Vegetables, Poultry
      Yield: 5 Servings
 
      1 lb Chicken breast
    1/2 ts Cornstarch
      1 ts Salt
      1 ds White pepper
      1 c  Bean sprouts
      5 tb Vegetable oil
      2    Eggs, slightly beaten
  2 1/2 oz Sliced mushrooms
      3 c  White rice
      2 tb Soy sauce
      2    Green onions with tops
 
  Remove bones and skin from chicken breast.  Cut into 1/4" pieces. Toss
  together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat
  wok until very hot. Add 1 tablespoon oil and coat sides. 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 tbs oil and coat sides. Add chicken and stir fry
  until chicken turns white. Add bean sprouts, mushrooms and 1/2
  teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok
  very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute.
  Stir in soy sauce and dash white pepper. Add eggs, chicken mixture,
  green onions with green tops chopped and stir fry 30 seconds.