Dejahs Fried Rice Recipes

Steps:

• In a bowl, stir together the fish sauce, chiles, and garlic. The sauce can be used immediately, but I think it tastes best if the chiles are allowed to soften and mellow for 2 to 3 hours. Store the condiment in a tightly capped glass jar in the refrigerator for up to a month, though the chiles will have lost their heat by 2 weeks.
• Cut the chicken against the grain and on the diagonal into thin, bite-size slices. Set aside.
• Trim about 1 inch off the bottom of each stalk end of Chinese broccoli. Cut each stalk on the diagonal into slices about 1⁄2 inch thick and 2 inches long. Cut the green leafy parts crosswise into 2-inch pieces. Keep the stalks and leafy parts separate.
• Heat the oil in a wok or a 14-inch skillet over high heat. When the oil is hot, add the garlic and fry for about 30 seconds, until fragrant. Add the onion wedges and let them brown on the underside, undisturbed, for 1 minute. Flip them and let brown on the second side for 1 minute. Add the chicken, tomatoes, and the stalk pieces of the Chinese broccoli and stir-fry for 3 to 4 minutes, until the chicken is cooked through.
• Add the rice, sweet soy sauce, thin soy sauce, and fish sauce and stir-fry to distribute the sauces evenly and heat the rice. Make a well in the center of the rice mixture all the way to the bottom of the wok and crack the eggs into the well. Lightly scramble the eggs with the tip of the spatula, then let them cook undisturbed for about 1 minute, until they brown on one side. Add the leafy parts of the Chinese broccoli and stir-fry everything together until they are evenly distributed and the Chinese broccoli has wilted, about 1 minute. Remove the pan from the heat.
• Transfer the rice to a serving platter or individual serving plates. Dust with the pepper and serve with the lime wedges, chile fish sauce, and cucumber.

Steps:

• Fry the egg, like a pancake.
• When cooled, dice; set aside.
• Heat up the wok with the vegetable oil.
• When a light haze forms over the oil, sprinkle the salt over the entire wok surface.
• Carefully add the onions and diced meat.
• Stir-fry for a minute.
• If using green onions, leave them out in this step.
• Add the cooled rice, mixing well, turning the rice over continually until all is heated through.
• Sprinkle soya sauce over the rice--mixing until the rice is all the same desired colour.
• Not too much soya as it is salty, and you don't want it black!
• Toss in cut up pre-cooked egg.
• Top with green onions.
• Options: Add mushrooms, peas, blanched diced carrots in step #2.
• For authentic Chinese version, using raw eggs, After frying the onions, meat, etc in step #2, break 2 raw eggs into the mixture, stir-frying until eggs are broken up and cooked.
• Then proceed to step #3.
• Add 2 tbsp curry powder in step #2 to spice it up!
• If using fresh uncooked meat, cook the meat in the hot oil in step #2 before adding the onions.
• The amount of veg and meat given is just a guideline.
• Adjust according to your taste.