dehydrated rice:

1 cup rice
1 1/2 cups water
pinch salt

  • rinse rice three times
  • add all ingredients to pan with tight-fitting lid
  • cover and heat on medium-high heat, until boiling (listen for boiling and lid rattling)
  • reduce heat to lowest setting and simmer for 5 minutes (listen for hissing or water boiling off)
  • turn heat off and rest for 10 minutes, without removing lid
  • remove lid, stir, and spread on small cookie sheet
  • loosely cover, cool to room temperature, then refrigerate overnight

chicken marinade (optional):

1 lb. chicken breast
1/2 tsp. baking soda
1/2 tsp. light soy sauce
1/2 tsp. sugar
1/2 tsp. corn starch
1/4 tsp. kosher salt
1 tsp. neutral oil

  • slice chicken lengthwise into strips, then cut across the grain into thin slivers
  • rinse chicken under cold running water then wring out water
  • mix with baking soda and rest for 30-45 seconds
  • add remaining ingredients and rest for 15 minutes, up to overnight

1 Tbsp. neutral oil
marinated chicken

  • heat oil in wok until shimmering
  • stir fry chicken until almost done, 2-3 minutes
  • remove from wok and set aside
  • wipe out wok

sauce mixture:

1/2 tsp. sugar
1 Tbsp. light soy sauce

  • mix together and set aside

eggs:

1 Tbsp. neutral oil
2 eggs
1/4 tsp. salt

  • heat oil in wok over medium heat until shimmering
  • beat eggs and salt and add to pan and cook for 20-30 seconds until puffed up
  • turn over and lightly scramble for 20-30 seconds
  • remove eggs from pan and set aside
  • wipe out wok

fried rice:

1 Tbsp. neutral oil
1/2 onion, diced
5 baby carrots, halved lengthwise and sliced
2 cloves garlic, roughly chopped
2 cups prepared rice
1 tsp. kosher salt
1/8 tsp. white pepper (5 grinds)
small handful bean sprouts
3 Tbsp. frozen peas
2 tsp. Shaoxing wine or mirin
2 Tbsp. green onion, sliced
1 tsp. sesame oil

  • heat oil in wok over medium heat until shimmering
  • add onion and carrot and cook until onion is translucent, 1-2 minutes
  • add garlic and cook for 15-20 seconds
  • add rice and toss with vegetables
  • add reserved eggs and chicken, then stir into rice (any leftover meat or vegetables can be added here too)
  • push rice into center of the wok and add sauce mixture around the rim, then immediately stir into rice until no clumps of white rice remain
  • add salt, pepper, and peas and stir into the rice
  • push rice into center of the wok and add Shaoxing wine around rim, then immediately stir into rice
  • remove from heat, add green onion and sesame oil and stir into rice
  • taste and adjust seasoning

source: https://docs.google.com/document/d/1unXLkg8HWA0vBcJEUrm6pCzM9XHSKjoqDi_s1k036jg/edit

01/23/23: made vegetarian by omitting chicken and adding steamed broccoli