The trick to this recipe is the mushroom-based soy sauce, which is not easy to find. It’s best to order some from Amazon. This sauce is considered a dark soy that adds a rich, earthy flavor to the rice. You can use regular soy sauce if you must.
If you want other options switch out the chicken with shrimp, roasted duck, braised and shredded pork belly or just make it with vegetables only.
- Making the rice:
- 4 cups chicken broth
- 2 cups long grain rice
- 2 tablespoons unsalted butter
- 1 1/2 teaspoon kosher salt
- 2 tablespoons mushroom soy sauce
- All the other stuff:
- 1 boneless chicken breast (or two halves), cut in 1/2 inch cubes in one cup of mushroom soy sauce for one hour
- 1 cup yellow onion, rough chopped
- 1 cup red bell pepper, rough chopped
- 1 red hot chili pepper, seeded and finely chopped (if you want more heat use 2, if you want it on fire do 3-4)
- 1 cup button mushrooms, rough chopped
- 1/2 cup bean sprouts
- 1 cup scallions, chopped and more for tipping
- 1 cup shredded carrots
- 1 cup frozen peas
- 2 garlic cloves, sliced very thin
- 4 extra large eggs
- Extra virgin olive oil
- Make the rice by bringing the stock, butter, and salt to a boil in a sauce pan over high heat. Add the rice, cover and lower to a simmer. Follow the suggested time on the rice packaging. When done, remove lid and add the 2 tablespoons of mushroom soy, stir in and set aside.
- Put a wok or large sauté pan over medium high heat, add two tablespoons of olive oil and when shimmering, add the onion, bell pepper, chili pepper, mushrooms, bean sprouts, scallions, carrots. Sauté for five minutes, then add the garlic and peas. Cook for two minutes, then add the chicken and the mushroom soy. Cook until chicken is fully cooked, then push to the side leaving most of the bottom of the pan exposed. Add the eggs and scramble, then add the rice and stir together. Add more mushroom-based soy to taste.
This Chinese side dish goes well with so many non-Asian proteins–just make this dish without the chicken:
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