Chinese Chicken Rice
1 cup long grain white rice
2 cups water
1 tbs. chicken bouillon powder
1 tbs. cooking oil
1 boneless, skinless chicken breast half, diced
2 cups chopped vegetables (bok choy, green/red pepper, bean sprouts,
pea pods or other)
1/2 cup water
1 cup boiling water
2 tsp. chicken bouillon powder
5 large egg, fork-beaten
Cook rice in first amount of water and bouillon powder in saucepan
for about 15 minutes until rice is tender and liquid is absorbed.
Heat cooking oil in frying pan. Add chicken and vegetables. Stir-
fry for 2-3 minutes.
Add second amount of water. Cover. Cook for 8-10 minutes until
vegetables are tender and water is evaporated.
Add cooked rice, boiling water and second amount of bouillon
powder. Heat and stir.
Add egg. Stir as eggs cook. Makes 6 cups