Remove the bones and the skin from the chicken breast. Cut it into 1/4" pieces. Then toss together chicken cornstarch, 1/2 ts salt and dash white pepper.
Heat the wok until it is very hot. Add 1 tablespoon of oil and coat sides. Add eggs and cook and stir until the eggs are thickened throughout but still moist.
Remove the eggs from the wok. Wash and thoroughly dry the wok. Once again heat the wok until it is very hot and add 2 tbs oil and coat sides.
Add the chicken and stir fry it until the chicken turns white. Add the bean sprouts, the mushrooms and 1/2 teaspoon salt. Stir fry for 1 minute.
Remove it from the wok and drain it. Heat the wok until it is very hot and add 2 tbs 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.
You are now ready to serve the fried chicken. Enjoy!
Ingredients:
1 lb Chicken breast
1/2 ts Cornstarch
1 t Salt
1 d White pepper
1 c Bean sprouts
5 tb Vegetable oil
2 Eggs, slightly beaten
2 1/2 oz Sliced mushrooms
3 c White rice
2 tb Soy sauce
2 Green onions with tops