MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Damsel's Chicken Fried Rice Categories: Chinese Yield: 6 Servings MMMMM----------------------------RICE--------------------------------- 1 c Rice; washed 1 c Water MMMMM--------------------------CHICKEN------------------------------- 2 Chicken breast halves; -skinned and boned 1/2 ts Corn starch 1 ds White pepper MMMMM---------------------------OTHER-------------------------------- 2 Eggs; slightly beaten 4 Green onions; chopped 1 c Bean sprouts; rinsed MMMMM--------------------------COOKING------------------------------- 2 tb Vegetable oil; +1 tb, -divided 1 1/2 tb Soy sauce 1 ds White pepper 1/2 ts Sesame oil Place raw rice in 2 qt 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" pieces. Toss chicken, corn starch, 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 tb 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 tb 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. Notes: May substitute chicken with fresh or leftover diced pork, beef, or shrimp. Even hamburger. Recipe by Betty Crocker's Chinese Cookbook, 1981 (Adaptation) Recipe FROM: MMMMM