Sam Choys Fried Rice Food

SAM CHOY'S MOCHIKO CHICKEN

Steps:

• Combine marinade ingredients, and marinate chicken overnight in refrigerator.
• Allow excess marinade to drip off each piece before putting into oil.
• deep-fry until done.

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL

Steps:

• Take the cooked rice out of the refrigerator, and set it aside at room temperature.
• In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
• Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
• Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
• Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

FRIED RICE

Steps:

• Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
• Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
• Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
• Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.