Ingredients
2 cups jasmine rice
2 ¼ cups water
1 tsp chicken bouillon granules
2 chicken breast, diced 3/4 inch
¼ tsp baking soda
2 carrots peeled and diced
2 green onions thinly sliced (use whites in rice, use greens for garnish)
2 tbsp soy sauce, divided
1 tsp white pepper
¼ tsp sugar
1 tsp garlic paste or 2 cloves, crushed
splash red cooking wine
¼ tsp MSG
2 large eggs
¼ cup frozen peas
¼ cup bean sprouts
Directions:
Step 1
1. Preheat griddle to low
Step 2
2. Rinse rice several times to get rid of some starch. Then cook in a pot with 2 1/4 cups water. Add chicken powder and bring to a boil and then cover rice and lower to simmer and let cook 15 minutes. Remove from heat and let sit covered 5 minutes. Next, spray a pan with spray oil and spread rice on pan. Put it in fridge uncovered overnight.
Step 3
3. Cut up chicken into bite size pieces. Add baking soda and mix. Add 2 tsp soy sauce to chicken and mix.
Step 4
4. Put some oil on the griddle and add veggie's. Cook till soft. Move to side of griddle. Turn griddle to high, add some oil and add chicken. Cook a few minutes and mix around until almost done and slide to side of griddle next to veggie's .
Step 5
5. Put a little more oil down and add rice. Work the rice mixing and cooking until warm. Add chicken and veggie's to the rice and mix well. While that is cooking add two eggs to the griddle and scramble them. While eggs are cooking add 1 tbsp soy sauce, sugar, white pepper and MSG. When eggs are done chop up and mix into the rice. Add the cooking wine and bean sprouts and mix.
Step 6
6. Garnish with green onion, plate and enjoy