- 6
- 20 mins
- 50 mins
Ingredients
- 4 tbls vegetable oil
- 1 pkg Rice Sticks
- 2-3 cloves garlic
- 1 Tsp Garlic powder
- 1 medium onion finely chopped
- 1/4 cup chopped salted turnip (dried in Asian market)
- 1-2 cups of uncooked chopped chicken breast
- 1 large can bean sprouts w/liquid.
- (Or 2 cups fresh w/tails cut off)
- 1 egg
- 1/3 cup soy sauce
- 1 tsp salt
- 1/3 cup sugar ( I use a little less)
- water
- 1 bunch of scallions (cut into 1/2" long pieces)
- 1/2 cup chopped peanuts roasted
- dried ground cayenne pepper
- fresh lime cut into wedges
Preparation
Step 1
Soak rice in cold water to cover for about 3o minutes until soft. Drain and set aside.
Cut chicken into thin slices, add 3 tbl. soy, 1 tbl. sugar and a bit of garlic powder. Mix it all well and set aside.
After other ingredients are well prepared, heat wok over medium high heat. When hot add 2 tbl. of vegetable oil then put in garlic and onion. Stir for 1 minute, add chopped turnip and stir for 3 minutes more until all are soft. Then add marinated chicken and stir till chicken is cooked.
Put rice sticks in wok and stir. (Rice sticks will cling tightly together so uncling them by adding some liquid in small amounts, water and soy, and stir and separate them. This takes a little while). Continue to add 2-3 tbl. of water and stir until rice sticks are tender.
Make room in the middle of the wok and add tbl. of oil. Wait 10 seconds and crack 1 egg in, cover it with the rice sticks for 30 seconds or so and then stir it into the rest of the dish.
Add bean sprouts and green onions, mix and stir for 2 minutes, add 2 tbls. of sugar, pinch of salt and stir. At this point taste to see if it needs more salt, soy or sugar.
You can add cayenne & peanuts to the whole dish and serve with lime wedges, or, serve without and have individuals add cayenne, peanuts and lime to suit themselves.