This is a great recipe that your family will love, and it is easy to make. I make my Chinese Chicken Stock the day before, and then I cook the short-grain rice in it. Fresh stock makes a world of difference in the flavor! Also, the rice always tastes better used in the dish the second day! It also helps with your prep work. It is a wonderful meal served with my Chinese Barbecued Pork Tenderloins posted on this site. Enjoy!
1THE DAY BEFORE:
Prepare the stock and then use it to cook the rice in it the day before you make this recipe.
2MAKING THE STOCK:
Put the cut up chicken and all of the ingredients for the stock in a large stock pan with 3 quarts of water and bring to a boil, then turn to simmer. Simmer for one hour uncovered. Skim any foam off. Pass the stock through a collander to remove the solids. (Save the chicken for soup later. It can be frozen.) Cool the stock to room temperature and store in the fridge.
3COOK THE SHORT-GRAIN RICE:
Use the stock and cook the rice according to package directions until tender. Refrigerate.
4MAKING THE FRIED RICE:
Prepare the vegetables, measure the indicated amounts, grate the ginger, red and yellow bell peppers, red onion, green cabbage, slice the peas, dice carrot and celery, and set aside.
Put a teaspoon of oil in a small skillet and scramble the beaten eggs. Transfer them to a cutting board and slice in strips. Set aside.
Heat oil in wok, electric skillet, or large non-stick skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic.
Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan. Add cooked eggs to vegetables and toss. (I like mine a little light brown) Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork, shrimp or chicken if desired.
Garnish with green onions and sesame seeds. Serve immediately. Enjoy!
5Cook's Tip: For a nice presentation, put the rice on an oval platter. Cut the Chinese Barbecued Pork Tenderloins at an angle in thin slices and "fan" the meat on top of the rice to serve.