It is funny how food can spark nostalgia. When I think of Chinese take out, I think of going to the mall with my sister and grabbing some chicken teriyaki. We don’t get to see each other very often because of our hectic schedules, but we always try to fit in one mall trip a month. We always, always, always get the chicken teriyaki with fried rice. Yum.
2 cups uncooked basmati rice
2 cups water
1/2-3/4 cup chicken stock
chicken breasts (I usually use two or three.)
1 cup frozen peas
1 cup carrots
1 medium onion, diced
3-4 tablespoons canola oil (or peanut oil)
1/4 teaspoon salt
2 tablespoons soy sauce
Cook your rice. You want it a bit on the crunchy side, so resist the temptation to add more water. Let your rice cool completely. I even spread it out on a baking sheet and put it in the freezer for a few minutes if I’m in a hurry. You can even cook your rice the night before and let cool in the fridge.
Add chicken stock to the rice a little bit at a time to give the rice a chance to soak up the liquid. I’m not sure exactly the amount of stock to be added; I eyeball it because it seems to change every time. Basically, you want the rice to soak up the flavor, but you don’t want to put in too much as it will end up quite sticky.
Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir to combine. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty.