1 cup (250 mL) uncooked basmati Rice
1 1/2 cups (375 mL) water or chicken broth
200g chicken
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) corn starch
1/4 tsp (1 mL) M.S.G. (optional)
Black pepper to taste
2-4 Tbsp (30-60 mL) Teriyaki sauce to taste Teriyaki Sauce Recipe
Thumb of ginger to taste
2 eggs
1 bunch (150g) broccoli
2 (120g total weight) carrots
1 bunch (100g) green onions
1 cup (250 mL) frozen peas
A few dashes of Shichi-mi togarashi
High heat cooking oil like grapeseed.
Directions
Step 1
Cook the rice by the dry method: 1 part rice to 1.5 parts liquid.
Step 2
When cooked spread on a sheet tray and leave to dry out for about an hour.
Step 3
Slice up the chicken into small strips or cubes.
Step 4
Mix the chicken in a bowl with the corn starch, baking soda, pepper, M.S.G., and teriyaki sauce.
Step 5
Prep the veg by cutting into small even, easily cooked dice.
Step 6
Par steam the broccoli florets.
Step 7
Crack the eggs into a bowl and fork mix them.
Step 8
Heat the wok over high heat, pour in some oil.
Step 9
Scramble the eggs and then place in a bowl.
Step 10
Stir fry the chicken until just cooked, and then place in the bowl with the cooked egg.
Step 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.
Step 12
Add the cooked rice to the wok, and stir until heated through.
Step 13
Add the cooked / reserved items back to the wok, and stir until heated through.
Step 14
Check the seasoning and adjust with more teriyaki sauce if desired.
Step 15
Sprinkle on some Shichi-mi togarashi.
Step 16
Sprinkle with reserved green onion tops before serving.
Take this basic framework and switch out the chicken for beef, or shrimp, or tofu.
Play around with the choice of the spicing.
This method, can be reformatted to many different flavour profiles; just keep the ratios of ingredients.