Ingredients 1 pound chicken breast 1/2 teaspoon cornstarch 1 teaspoon salt 1 white pepper 1 cup bean sprouts 5 tablespoon vegetable oil 2 each eggs, slightly beaten 2 1/2 oz mushrooms, sliced 3 cup white rice 2 tablespoon soy sauce 2 each 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.