Actually I have been getting pretty lazy lately especially this is still Ramadan and I am still fasting. However this is one of my favorite fried rice dishes and from here Plain Jasmine Rice Etc. < click this link here and completely cool it down until it gets to be room temp or do this a day in advance and just put the rice in the refrigerator until the very next day. Take 1 lb or 1 kg of chicken breasts only and cut them in to very small pieces by slicing long ways at first then cutting these in to cubes across for the perfect chopped chicken. Then chop 5 green onions, 3 Thai chilies either green or red, 4 cloves of garlic, 1 small knob of ginger washed and peeled which are promptly set aside right after. Also take 1 can of either bean sprouts, water chestnuts, bock choy, pea pods or bamboo shoots by washing off the top before opening. You don’t know who has touched that can before you and you defenatly don’t want RONA. Open the can and rinse these and set aside. You can also mix them up if you want to or use 1 cup of fresh.
Either you can use like I did 4 tbs of powdered eggs mixed with 1 oz of water a little at a time and mixed well to make it completly lump free. The ones I got was Augason Farms which I bought mine from Amazon But now I see they have it at Walmart as well or beat 3 fresh chicken eggs.
Now you will need 1/4 cup of either peanut, vegetable, corn, canola, sunflower or safflower oil, 1 tsp of sesame oil to make the scrambled eggs next and repeat again with the oil until the dish is done completely and clean the wok as you may need to and let it dry in between by placing it on the fire on high heat, the chicken pieces are next cooking for 20 minutes and at the cooking time make sure the liquid dried up. Cooking the meat makes it have its own juices and I suggest that you have the heat to low and the wok covered during the cooking time then raising the heat to high again to dry up the liquid. Again this is time for the vegetables and save the green onions, garlic and ginger for the end. The vegetables takes now time about 5 minutes on high and keep stirring.
Next are the seasonings for this dish and add the oil to the wok one final time. Also this gets done in three batches. The cold rice followed by everything you precooked such as the eggs, chicken and vegtables and this time add the green onions, chilies, garlic and ginger along with 1 tsp of dark soy sauce, either light soy sauce, panzu, or tamari. Add either 1/4 tsp of Chinese black vinegar, lychee vinegar, cane vinegar or rice vinegar, either 3 dashes of maggi or knorr aroma, 1 pinch each of pink salt, msg, either 1 drop of oyster sauce or fish sauce or 1 dab of either shrimp paste or crab paste and fry until you can all of the flavors combining and place this in another pot and repeat until there is no more rice, vegtables and chicken meat left over. This also includes the green onions. garlic, ginger and chilies, now the dish is complete.
Actually please do not forget I will do other types of fried rice in the future such as shrimp, goat, lamb and veal. I really hope you will enjoy my fried rice recipie and it makes perfect sence to enjoy it with a nice hot cup of oolong tea. I like mine unsweetened but you may sweeten it according to how you like.
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