Ingredients:
- 2 tablespoons hot water
- 2 teaspoons honey
- 2 teaspoons sesame oil
- 2 teaspoons Shaoxing wine (optional)
- 2 tablespoons soy sauce
- 2 teaspoon dark soy sauce
- 1/2 teaspoon white pepper
- 6 cups cooked Jasmine rice (add 1 teaspoon oil to rice when cooking)
- 1 tablespoon oil
- 4 eggs
- 1 medium onion, diced
- 10.5 oz bag of Gardein Chick’n Strips cut into 1/2 inch chunks
- 2.5 oz packet of Barbecue Char Siu Seasoning Mix
- 1 teaspoon salt
- 2 scallions, chopped (optional)
Directions:
Rinse 4 cups uncooked rice. Bring to a boil with 6 cups of water, uncovered. Once it starts to boil turn down to medium. Once rice starts to peak above water, cover leaving a gap to let out steam. After 5 minutes, turn off stove and put cover full on. After about 10 minutes fluff with fork and spread out onto cookie sheet and cool for at least 30 minutes. Best if cooked the night before.
Marinate “chicken” in char siu sauce.
Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
With the wok over medium heat, heat oil and add beaten eggs. Use spatula to scramble. Once cooked, remove and wipe out wok.
Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn’t be any big clumps!With the wok over medium heat, add oil and add a tablespoon of oil and sauté the onions until translucent.
Then stir in marinated “chicken” and the char siu sauce. Cook for 3-4 minutes.
Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the wok spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
Add back the cooked eggs and scallions and mix thoroughly for another minute or two and serve!