There's chicken, there's rice... and it's fried. So I think this qualifies as a 'Fried Rice Recipe'. True it probably doesn't conform to Chinese fried rice recipe style guidelines, and you won't find this fried rice at the Chinese restaurant takeout but it is good, and you may eat it all in one sitting.
|Uncooked basmati rice||1 Cup (16 tbs)|
|Water/Chicken broth||1 1/2 Cup (24 tbs) (375 ml)|
|Baking soda||1/4 Teaspoon (1 ml)|
|Corn starch||1 Teaspoon (5 ml)|
|Msg powder||1/4 Teaspoon (1 ml, optional)|
|Black pepper||To Taste|
|Teriyaki sauce||4 Tablespoon (60 ml or to taste)|
|Ginger piece||2 Inch , chop (or to taste)|
|Broccoli bunch||1 (150g)|
|Carrots||2 (120g total weight)|
|Green onion||100 Gram (1 bunch)|
|Frozen peas||1 Cup (16 tbs) (250 ml)|
|Shichimi togarashi||3 Dash|
|Grapeseed oil||2 Tablespoon|
1. Cook the rice by the dry method: 1 part rice to 1.5 parts liquid.
2. When cooked spread on a sheet tray and leave to dry out for about an hour.
3. Slice up the chicken into small strips or cubes.
4. Mix the chicken in a bowl with the corn starch, baking soda, pepper, M.S.G., and teriyaki sauce.
5. Prep the veg by cutting into small even, easily cooked dice.
6. Par steam the broccoli florets.
7. Crack the eggs into a bowl and fork mix them.
8. Heat the wok over high heat, pour in some oil.
9. Scramble the eggs and then place in a bowl.
10. Stir fry the chicken until just cooked, and then place in the bowl with the cooked egg.
11. Stir fry the carrots and broccoli stems, but leave them in the wok when cooked and add in the broccoli florets, white parts of the green onions, and the frozen peas.
12. Add the cooked rice to the wok, and stir until heated through.
13. Add the cooked/reserved items back to the wok, and stir until heated through.
14. Check the seasoning and adjust with more teriyaki sauce if desired.
15. Sprinkle on some Shichimi tōgarashi.
16. Sprinkle with reserved green onion tops before serving.