CHICKEN FRIED RICE|
4 chicken breasts, boned and
4 green onions, diced
2 ribs celery, diced
4 large mushrooms, diced
1 clove garlic, minced
4 oz. bean sprouts
1 green pepper, diced
3 eggs, scrambled
1/4 c. soy sauce
8 Tbsp. cooking oil
1 lb. rice
1 Tbsp. crushed red peppers
Boil rice until tender, but firm (about 30 minutes).
Rinse with cold water; let cool and drain extra water. Dice
green onions, green pepper, celery and mushrooms. In 2 table-
spoons cooking oil, cook onions, garlic, green pepper and green
onions about 2 minutes; remove from pan. Divide chicken in
half; stir-fry each portion on high heat, about 5 minutes
(using 1 tablespoon oil for each half). Remove from pan. Use
remaining oil; stir-fry rice and stir in chicken, spices, bean
sprouts, eggs, soy sauce and crushed red peppers. Feeds 6
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