Recipe(tried): Basic Chicken Fried Rice

I think they you are over-charged for a Chinese dish that's created to use up the leftover stuff in the fridge!!! Over here in Malaysia, a plate of chicken fried rice is about 1USD only (coz there is no "shrimp") and they are commonly found in most hawker stalls or coffee shops and each of them have a unique, special taste that make you wonder what they put in to get that extra flavor! Back in Taiwan (where I grew up), it probably costs you 2 -3 USD for a plate and the style is similar to where I am now! OK, I am going to "try" to help you tackling the rice. Please have a look. Maybe you will create a fried rice that you think it's better than going to PF Chang's afterwards! Good luck.

ps: i hope that extra taste isn't MSG!!! ^_^

Eggy/m'sia

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BASIC CHICKEN FRIED RICE

Overnight rice:
You must have leftover rice to cook good fried rice. If you don't, you can cook the rice from scratch, but use less water. We need harder rice for stir-fry as there will be seasonings and perhaps, stock to be added in later. If you have soft rice to start with, you will end up with soggy fried rice later. The common practice is to use rice that's been cooled before making the fried rice. If the rice has been in the fridge for hours, you have to break them up in small lumps before frying so it's easy to mix.

Chicken:
It depends on what cut you like the best. If you use chicken breast meat, it must be seasoned or else it will result in a coarse, tough texture.

The seasoning is usually the followings:
Some light soy sauce, to taste. I'd say about 1 T. most as you will have more seasonings later when you fry the rice. You MUST use light soy sauce coz it gives you the "saltiness", not the black color.
Some Chinese cooking wine, best use Shao Hsing (Haw Tew) wine. Sherry maybe OK but I have never use it. (about 1 T. the most.)
Pinch of white pepper powder
You mix all these with the cut chicken strips until the sauce is well absorbed then only you add about 1 T. cornstarch. Stir the starch in until all traces disappear and well combined.

Vegetables:
There are usually strips of carrots, strips of onions, bean sprouts, some times even strips of Chinese mushrooms (presoaked and finely sliced). If you this dish contains tiny cubes of vegetables, then it may use carrots, peas, corns, onions, or maybe even green bell pepper. The carrots must be cut into the size of peas or else they might not be cooked evenly. Therefore, you may just go get those mixed frozen vegetables from a supermarket as they are cut even.

Aromatics:
About 2 cloves of minced garlic
About 1/2 in minced ginger, young one if you can locate it (this is optional)
About 3 T. finely shredded shallots (NOT the long green color spring onion, but a burgundy color, round shape small "onion".) ** This is also optional as some people don't use it in the fried rice.

Seasoning:
Since you said there is no taste of soy sauce, only the appearance of browned rice with some white spots here and there, I'd suggest you using "DARK SOY SAUCE", which is not salty, but is to add color. It's actually "MUSHROOM SOY SAUCE". A little of it goes a long well. So add bit by bit until you get the brown you desire. I would say use salt for the saltiness, or maybe fish sauce??? Some people use it in the fried rice, but you should be able to detect it unless it is used combined with salt or not used at all. You have to try it out for yourself. The fish sauce from china is different from the Southeast Asian one as it's less salty and the taste is slightly mild. Also, a little of this goes a long way. Too much of it, you will end up with "salty fried rice". A good pinch of white pepper powder is essential. A little pinch of brown sugar (optional). Some good chicken stock. Do NOT use the traditional western method to make your stock. Just boil some chicken bones (I'd use bones from a whole chicken) with 2 whole cloves garlic, a knob of ginger, some whole while pepper. Simmer the lot with enough water for about 1 hour. Alternatively, cook this in the microwave if you are pressed for time. About 15 minutes on high is enough. Skim the oil off before using. Some chopped chili pepper (only if you like it spicy!)

Get one egg (or two).
Some chopped spring onion, for garnish

NOW YOU ARE READY TO FRY THE RICE!

Add some cooking oil (i.e.: peanut, soybean, corn, sunflower, vegetable oil, NO olive oil please!) in the wok or a large frying pan. Heat the oil till smoke just starts to form. Add in Aromatics. Fry till lightly browned. **If you use "SHALLOTS", fry the shallot. ALONE until golden. Take it out and reserve then you proceed with the rest.

Then add in the chicken pieces. Quickly break them up and brown them evenly. **A common practice is to add about 1 T. oil in the chicken (with the marinade) to break them up just before you set to cook the fry rice so the marinade won't glue the chicken into lumps. When the chicken is lightly browned, (not overcooked!), Add the vegetables (except the bean sprouts.) Stir till lightly cooked. Add the rice and stir again. Add in your choice of seasoning. Stir. Add in some chicken stock. (If you don't have this, mix some chicken stock powder with water and add this in.) Stir. Make a hole in the center by pushing the rice mixture to the side and break an egg in, stir the egg to become "scramble egg". Cook the egg a bit further so they become tiny pieces. Mix the rice in with the egg by stirring again. Taste for the saltiness. Then it's ready.

Garnish with chopped spring onion and shallots, if used.

**Some people deep-fry some tiny pieces of salted fish or dried anchovies (not the western kind, but the ones you get in an Asian grocer.) on top of the fried rice. To fry this kind of fish, using some oil in the wok, heat with very low fire, add the fish in, when it just stop sizzling, it's don't. take the fish out and reserve.