1 lb chicken breast
1/2 tsp cornstarch
1 tsp salt
1 dash white pepper
1 cup bean sprouts
5 tbsp vegetable oil
2 eggs, slightly beaten
2 1/2 oz sliced mushrooms
3 cup white rice
2 tbsp soy sauce
2 green onions with tops
Directions
Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss
together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat
wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs.
Cook and stir until eggs are thickened throughout but still moist.
Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until
very hot, add 2 tbs oil and coat sides. Add chicken and stir fry
until chicken turns white. Add bean sprouts, mushrooms and 1/2
teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok
very hot, 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.
Servings: 5 servings
Chicken Fried Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Fried Rice; Poultry; Rice; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced back into ancient history, at least as far back into recorded history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are some tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the ancient cooks used a wide range of spices and herbs, including a few that are still present in modern kitchens for example basil, mint and dill. Moving our culinary historical trip onwards, we have a couple of interesting books from the fourteenth century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is popular today, but instead recipes for the types of food prepared by the cooks of the nobility of that period. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from the East, including spices like coriander, parsley, and rosemary. These new spices and herbs led to an explosion in books on cookery, the majority of which are kept safe in private libraries. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chicken Fried Rice recipe.
