SPECIAL FRIED RICE SAUCE RECIPE RECIPES

Steps:

• Heat 2 teaspoons canola oil in a large wok or skillet over high heat until smoking.
• Beat eggs and water together in a bowl until smooth. Pour beaten egg mixture into the skillet, let it cook in the oil briefly to begin to firm, and then scramble lightly with a wooden spoon until the eggs are cooked and shiny, 2 to 3 minutes. Remove cooked eggs to a plate.
• Pour 1 teaspoon sesame oil into the hot pan. Add enough canola oil to cover the cooking surface of the pan and heat to smoking. Saute onion and garlic in oil until fragrant, 1 to 2 minutes; add peas and carrots and cook until hot, 1 to 2 minutes more. Return cooked eggs to the pan.
• Gradually add rice to the skillet, breaking and tossing chunks to break into individual grains and mixing with vegetables; cook and stir until the rice starts to turn a slight brown color and is completely hot, 2 to 3 minutes.
• Stir soy sauce, fish sauce, sriracha sauce, sugar, salt, 1/2 teaspoon white pepper, and monosodium glutamate into the rice mixture; continue to cook and stir until the grains of rice are no longer sticking together, 2 to 3 minutes more. Remove pan from heat and sprinkle green onion and cilantro over the fried rice; toss to mix.
• Peel outside skin of cucumber with vegetable shredder to create a ragged design on the outside. Slice cucumber diagonally and arrange in a circle around the serving platter. Serve rice in middle of platter, topping with additional green onion and a dash of white pepper.

Steps:

• The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.
• Season the shrimp, chicken and steak with salt.
• Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.
• Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.
• Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.
• Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.
• Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and cook, stirring occasionally, until heated, 3 to 4 minutes. Push to one side.
• Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.
• Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.
• Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.
• With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.
• Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.
• Return the reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.
• Stir in the soy sauce, rice vinegar and sesame oil.
• Serve immediately. Serve with sriracha sauce, if desired.