Signature Dish of Damsel in dis Dress
Chicken Fried Rice
Serving Size : 6
Rice Prep
1 cup rice -- washed
1 cup water
Chicken Prep
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
1 dash white pepper
Other Prep
2 eggs -- slightly beaten
4 whole green onions -- chopped
1 cup bean sprouts -- rinsed
Cooking
1 tablespoon vegetable oil
2 tablespoons vegetable oil
1 1/2 tablespoons soy sauce
1 dash white pepper
1/2 teaspoon sesame oil
- Place raw rice in 2-quart 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-inch pieces. Toss chicken, cornstarch, 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 tablespoon 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 tablespoons 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.
Cuisine:
"Chinese"
Source:
"adapted from Betty Crocker's Chinese Cookbook"
Copyright:
"1981"
NOTES : May substitute chicken with fresh or leftover diced pork, beef, or shrimp.
Even hamburger.