Ingredients

1 lb. chicken breast
1/2 tsp. cornstarch
1 tsp. salt
1 dash of white pepper
1 C. bean sprouts
5 Tbsp. vegetable oil
2 eggs, slightly beaten
2-1/2 oz. sliced mushrooms
3 C. white rice
2 Tbsp. soy sauce
2 green onions with tops

Cooking Instructions

Remove bones and skin from chicken breast. Cut into 1/4-inch pieces. Toss together chicken cornstarch, 1/2 tsp. salt and dash white pepper. Heat wok until very hot. Add 1 Tbls. oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 Tbls. oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 tsp. salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 Tbls. oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)