Chicken Chinese fried rice

I love rice in all it's forms, but one that specifically stands out for me is fried rice. It can be prepared with or without chicken, served as a side dish or as the main meal. We've all had some kind of version of "Chinese" rice, this one may not be authentic but it sure tastes good. You'll need:

1 pound kosher boneless, skinless chicken breast

1 1/2 cups parboiled grain rice

1/2 vermicelli

1 large diced onion
1 package button mushrooms chopped

3 green onions chopped

1 cup chopped broccoli florets
1 cup bean sprouts
1/4 cup low sodium soy sauce
oil
salt & pepper
Normally, in any rice dish, you tend to cook all the ingredients together, but  I found after a few tries, that I prefer to prepare my rice on the side, with the original package recipe and I set it aside (for those who would prefer an alternative to the original package recipe, you can saute a small diced onion in a pot, add in the rice, stir and coat in the oil then add double the amount of water, in this case 3 cups, and salt. Bring to a boil, stir, then lower to a simmer and cover for around 20 minutes.
In a small pan, fry up your vermicelli till golden then add 1 cup of water, bring to a boil, stir, then lower to a simmer till cooked.
In a wok or pan, saute the cut up chicken breasts and set aside, then saute the onions, then add in mushrooms, saute, then add in bean sprouts and broccoli. To this add half the soy sauce then the rice, chicken and noodles, toss then add in the rest of the soy sauce (if the rice is too light in color, add 1 tbsp of soy sauce). Serve on a platter and with scattered green onions.
Enjoy!
101 Chinese Recipes (Penny Books)