Chicken Fried Rice - cooking recipe

Ingredients

1 whole chicken breast (about 1 lb.)
1/2 tsp. cornstarch
1/2 tsp. salt
dash of white pepper
1 c. bean sprouts
1 Tbsp. vegetable oil
2 eggs, slightly beaten
2 Tbsp. vegetable oil
1 (2 1/2 oz.) jar sliced mushrooms
1/2 tsp. salt
2 Tbsp. vegetable oil
3 c. cooked white rice
2 Tbsp. soy sauce
2 green onions (with tops), chopped

Preparation

Remove bones and skin from chicken.
Cut chicken in 1/4-inch pieces.
Toss chicken, cornstarch, 1/2 teaspoon salt and dash of white pepper.
Heat wok and add 1 tablespoon vegetable oil; rotate wok to cover sides.
Add eggs; cook and stir until eggs are thickened but moist.
Remove eggs from wok.
Add 2 tablespoons oil to wok and rotate to coat sides.
Add chicken and stir-fry until done.
Add bean sprouts, mushrooms and 1/2 teaspoon salt; stir-fry 1 minute.
Remove from wok.
Add 2 tablespoons oil to wok.
Add rice and stir-fry 1 minute.
Stir in soy sauce and dash of white pepper.
Add chicken mixture, eggs and green onions.
Stir-fry 30 seconds.
Makes 5 servings.