First get a bunch few day old asian white rice. Take-out rice is good if you are too lazy to make it yourself. Uncle bens and minute rice is unacceptable and using it will result in you dying in a fire. The most crucial thing is to make sure that you give it enough time to let it properly dry out. If your rice is too moist you will need to use more oil to properly make it separate. The best way to do it is to leave it out too cool to room temperature for afew hours before refrigerating it. If you bought take-out rice make sure to open the containers to let the steam out while its cooling. Let it stay in the fridge for atleast a day, 2 or more for better results.
Now to actually begin cooking, prep all your ingredients. For bucket rice I bought a half a roast duck, 3lbs of roast pork, and 6 chinese sausages. You can use whatever is handy- like a leftover roasted chicken sitting in the fridge, or spam, or whatever else you like. You want to debone everything and cut it into bitesized pieces. After your done, throw it in a bowl together and put it on the side.
Then do your veggies. I used 3 medium sized yellow onions, which i diced, as well as 1/2 lb of green beans. Pretty much you can use any greens that will either add alittle crunch or moistness to the rice. Shredded lettuce is ok, so is peas. Brocolli and baby bok choy arent so good from my own tests- they either take on a bad taste from the stir fry, or in brocollis instance, it holds in the sauces and makes it too powerful.
You want to cook the vegetables as you usually would- for the onions i sauteed them in alittle corn oil till they carmelized but didnt burn. The green beans i diced and then steamed until cooked but still crunchy.
The mushrooms are a more timely matter- i used 3 boxes of white mushrooms which i diced and then threw in a large pan over a bed of already carmelized diced onions. I let that cook on med heat until all the water from the mushrooms evaporated- which can take 1/2 hour or more. Pretty much you want the water to evaporate in order to concentrate the subtle flavor 0of the mushrooms. Once the water is gone, I turned the heat down to low/med and threw in a 1/3 stick of butter and let it melt. Stir the mushrooms till they absorb all the butter. Once that is done, season with sesame oil, mushroom soy, light and dark soy, and vegetable stir fry sauce. Be careful with sesame oil, alittle can go along way. Keep tasting it till everything is in balance. Dont use too much at any one time in order to prevent over seasoning. Once you got it to the way you like it remove it from heat. This mushroom dish is good on its own or for use on like phillie cheese steaks or twice baked potatoes etc.
Back to the rice- I like to also use scrambled eggs. The bucket rice only had 1/2 dozen, in retrospect I should a used more- I love eggs. Scramble em up and then when they're done throw them together with your meat pile. Give the pan a wipe if your gonna reuse it again- cooked on egg residue is all dry and gross and personally hate the texture.
Now that all your meats are prepped, throw them in a pan together over med/high heat. If you have alot of greasy meats like duck and pork you don't really need to use oil. If your using like chicken or lean pork you might want to use alittle canola prior to throwing the meat in. Give it an occasional stir to make sure everything is heated evenly.
Once all the meat is nice and hot start throwing in the rice. This is the most crucial step: Crumble the rice by hand. If you throw in large chunks it will never separate grain by grain as well as if your do it by hand. If your rice is properly dried out it wont be too hard to do this. The grains should just crumble away. If the rice is too fresh it will stay in little round clumps and theres not much you can do to fix it. If its sortof dry, don't sweat the small clumps. As you stir it with the meat the oils should help to separate everything out nicely. (If after everything is added its still clumpy, add alittle canola oil to try to fix it. Again try to use as little as possible to keep the rice nice and fluffy) Make sure to continually stir and flip the rice in order to prevent the rice from scorching to the pan. Nothing is worse than crunchy rice imo.
After all the rice is added add all the veggies, in this case onions, green beans and mushrooms. Toss everything around till its evenly heated and well mixed. Now you season with light and dark soy, mushroom soy, stir fry sauce and sesame oil. Again add a conservative amount of each and mix and taste. Avoid over seasoning because a spoonful of something that might taste moderately salty will taste really salty when you eat a heaping bowl of it. Again the seasoning is more personal taste/experience, so add more of what you think will help balance the flavor. I don't really have measurements- its all by eye and taste.
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|Serving Size: 1 recipe (1831g)|
|Recipe Makes: 1|
|Calories from Fat: 2031 (50%)|
|Amt Per Serving||% DV|
|Total Fat 225.6g||301 %|
|Saturated Fat 83.5g||417 %|
|Monounsaturated Fat 93.4g|
|Polyunsanturated Fat 28g|
|Cholesterol 1123.2mg||346 %|
|Sodium 8195.9mg||283 %|
|Potassium 3365.7mg||89 %|
|Total Carbohydrate 347.3g||102 %|
|Dietary Fiber 18.6g||75 %|
|Sugars, other 328.7g|
|Protein 159g||227 %|
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Calories per serving: 4097
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