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Chinese   -   Chicken Thread Fried Rice   adapted from Cantonese Chinese Cooking by Margaret Leeming

  • 2 Large Chicken Breast -- Chopped
  • Oil -- For Frying
  • 1 Small Onion -- Sliced
  • 8 Ounces Rice -- Cooked
  • 1/4 Cup Peas
  • 2 Medium Eggs -- Beaten
  • 1 Medium Egg White -- Mixed With
  • 1 Teaspoon Cornstarch
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sesame Oil
  • 1/4 Cup Chicken Stock
Directions Marinatle chicken in egg white/cornstarch mixture for 20 minutes. Mix together salt, sesame oil and chicken stock. Saute chicken in oil until done. Add onion, saute until transparent. Add rice and saute for 1 minute. Add chicken stock mixture and peas. Saute for 30 seconds. Add eggs, saute until egg is done.
Serves 4
Time to Make 0:00

Printer version   3 Votes - Yum: 3.33333, Easiness: 4, Speed: 3, Overall: 3.44444 Rate this recipe

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