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This recipe for CHICKEN FRIED RICE, by , is from The Bohannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Bohannon


1 T. oil
1 egg, slightly beaten
2 T. oil
2 c. chicken, finely diced (cooked or uncooked)
1 medium onion, finely diced
1/2 c. water chestnuts, finely diced
1/2 c. bamboo shoots, finely diced
1/2 c. celery, finely diced (1 small stalk)
1 c. fresh bean sprouts
1/2 c. frozen peas (optional)
1/2 c. sliced mushrooms (optional)
4 c. cooked rice
soy sauce, salt and pepper to taste

Cut up and prepare all ingredients and reserve. Heat wok up with 1 T. oil and fry egg into a thin sheet. Remove to place and reserve. Add 2 T. oil into wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, and celery. Stir and cook two minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for two additional minutes. Add cooked rice, season with salt, pepper, and soy sauce. Reduce heat to medium. Take your spatula and break up clumps of rice as finely as possible. Make sure rice absorbs soy sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut off heat. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers. NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve or colander and rinse with hot water from the tap. Pork, beef, or shrimp (cooked or uncooked) may be substituted for chicken.




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