Rice:
Since it’s a test I used 1 cup of rice instead of 2:
2 eggs scrambled in butter
half a diced onion
2 diced carrots
Tablespoon of fresh grated ginger
2 toes minced garlic
Salt pepper garlic powder
Canola oil
Soy sauce and hoisin sauce
Make the rice the night before or morning of and store in fridge- you want the rice cold.
Get everything ready first because this moves a little fast.
Sweat down the onion and carrot until softened then add in the finger and garlic. Let them get fragrant which should only take 30 seconds to a minute.
Then add in a bit more oil and rice.
Add in the rice and break it up and make sure it’s well incorporated with the oil and veggies. Let it sit on the pan until it starts to crackle. Listen to your food here, it’ll tell you when it’s ready to turn.
Once it starts to crackle flip it around and fold it. Push the rice to one side and add in some hoisin and soy sauce – about equal parts and then fold it all together. Add in the sauces until you get the color and flavor you like. For 1 cup of rice I used 1 tablespoon of each.
*note I used a cast iron skillet for this. If you’re using a wok, push all the rice to the sides to create a well in the middle. You’ll put the hoisin and soy in the well and then fold the rice into it.
For the chicken:
2 chicken breasts
Freshly Grated ginger
2 sliced garlic toes
I used of change teriyaki sauce
Canola oil
1 tablespoon of butter
Black pepper
Salt
Garlic powder
White pepper
Onion powder
Butterfly and pound out 2 chicken breasts. Season with SPG.
Put together a mixture of half flour and half corn starch and season with black pepper, white pepper, salt, onion powder and garlic powder. Mix well.
Dredge the chicken and coat well with the mixture. Shake off excess and pan fry in canola oil.
Set them aside.
To the same pan add in half an onion thinly julienned.
Cook and work in with the excess flour that fell off and add in 1 tablespoon of butter. Work together well until onion is soft.
Add in sliced garlic and grated ginger.
Cook until fragrant and add in teriyaki sauce then kill heat and work together until the sauce stops boiling and is thickened.
Slice and add in the chicken
Garnish with sesame seeds
