Fried Chicken Rice
|Raw rice||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Bamboo shoots||1 Cup (16 tbs), coarsely chopped|
|Chopped mushrooms||1 Cup (16 tbs)|
|Cooked chicken||2 Cup (32 tbs), diced|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
Wash the rice in several changes of water.
Combine with the 2 cups water and the salt.
Cover, bring to a boil and cook over low heat 15 minutes.
Drain, if necessary.
Heat the oil in a skillet; saute the bamboo shoots and mushrooms 5 minutes.
Stir in the rice and chicken; cook 3 minutes, stirring steadily.
Add the broth and soy sauce.
Cook over low heat, stirring occasionally, until liquid is absorbed.