Hokkien Fried Rice

Ingredients

• 6 oz chicken breast
• 3 oz shrimp
• 2 ounce scallop
• 0.5 oz dried shiitake mushroom
• 2 oz carrot
• 2 clove garlic
• 0.5 oz ginger
• 1 oz green onion
• 1 tablespoon oil
• 1 teaspoon oil
• 2 teaspoon cooking wine
• 1.5 cups boiling water
• 1 teaspoon sesame oil
• 1 teaspoon oil
• 18 oz uncooked jasmine rice
• 2 cup water
• 2 tablespoon oil
• 2 egg
• 0.5 teaspoon salt
• 2 teaspoon Kikkoman® light soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon water
• 0.5 teaspoon salt
• 1 teaspoon cornstarch
• 0.25 teaspoon white pepper
• 1 teaspoon cornstarch
• 0.25 teaspoon white pepper
• 2 tablespoon Kikkoman® oyster sauce
• 1 tablespoon Kikkoman® light soy sauce
• 1 teaspoon Kikkoman® dark soy sauce
• 1 teaspoon chicken bouillon powder
• 1 teaspoon sugar
• 0.25 teaspoon white pepper
• 1 tablespoon cooking wine
• 2 teaspoon potato starch
• 2 tablespoon water

Steps

1. 1

   Wash the rice with water three times, draining water and using clean water each time. Use your fingers to gently swirl the grains around to dislodge any dirt or debris.

2. 2

   Cut the chicken breast into thick slices, then cut into strips half lengthwise.

3. 3

   Peel and devein the shrimp, if needed.

4. 4

   Rehydrate the dried shiitake mushrooms by soaking in warm water for at least 15 minutes.

5. 5

   In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, chicken bouillon powder, sugar, white pepper, and cooking wine.

6. 6

   Combine the potato starch and water and mix to thoroughly combine.

7. 7

   Crack the eggs into a small bowl and beat.

8. 8

   Heat the clean wok on high, then add the oil.