Chicken Fried Rice
Source: Damsel in dis Dress
Adapted from: Betty Crocker's Chinese Cookbook, 1981
Servings: 6

Rice Prep
1 cup rice -- washed
1 cup water

Chicken Prep
2 chicken breast halves -- skinned and boned
1/2 teaspoon cornstarch
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
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.