Ingredients
250 g (about 2 cups) cooked rice, 50 g (about 1/3 cup) boneless chicken meat, 50 g (about 1/3 cup) fresh green peas, 25 g (about 1/4 cup) dried shiitake mushrooms (rehydrated), 1/2 egg white, 1/2 winter bamboo shoot, and meat broth as needed.
Seasonings
50 g (about 1/4 cup) lard, 10 g (about 2 teaspoons) each of water starch and soy sauce, 2 g (about 1/2 teaspoon) each of salt and MSG, 6 g (about 1 tablespoon) scallion.
Instructions
1. Soak the dried shiitake mushrooms in hot water until softened, then wash and cut into small cubes; peel and wash the scallions, then mince; remove the outer shell of the winter bamboo shoots and cut into small cubes; shell the fresh green peas.
2. Dice the chicken breast into small cubes, place in a bowl, add water starch and egg white, then toss to coat evenly.
3. Heat a wok over high heat, add lard and heat until hot, then add the marinated chicken cubes and stir-fry until cooked through, then remove and set aside.
4. Immediately add the chopped scallions to the pan and stir-fry until fragrant, then add the diced winter bamboo shoots, diced shiitake mushrooms, green peas, and salt, stir-fry for a few minutes, pour in the cooked rice, toss a few times, then add the stir-fried chicken cubes and soy sauce, stir-fry until everything is well combined and heated through, and transfer to a serving plate.
5. Place a wok over heat, add an appropriate amount of broth and salt, bring to a boil, then thicken with a cornstarch slurry, add MSG, and pour over the fried rice. This rice dish is fragrant, soft, and rich, with a savory and delicious taste, packed with protein, fat, carbohydrates, and minerals such as calcium, phosphorus, iron, and zinc, along with various vitamins.