Fermented Chinese Olives Fried Rice

Recipe Ingredients

1 tablespoon	15ml	Oyster-flavoured sauce
2 teaspoons	10ml	Cornstarch
1/2 lb	227g / 8oz	Boneless skinless chicken - minced
		= (thighs or breasts)
		For The Seasonings
1/4 cup	59ml	Chicken or mushroom vegetable stock
		= (or canned chicken broth)
1 teaspoon	5ml	Soy sauce
1 teaspoon	5ml	Sesame oil
		For The Dish
2 cups	320g / 11oz	Cooked long grain rice - grains separated
		With fingers
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Chopped Chinese olives
		= (or 1/4 cup pitted oil-cured olives)
2 tablespoons	30ml	Frozen peas - thawed
4		Fresh shiitake mushrooms - stems removed,
		And caps diced
2		Eggs - lightly beaten
2		Green onions - trimmed, minced

Recipe Instructions

Marinate the chicken: Stir the oyster-flavored sauce and cornstarch together in a small bowl. Stir the chicken into the marinade, mix well and let stand for 10 minutes.

For the Seasonings: Stir the stock, soy sauce, and sesame oil together in a small bowl.

For the Dish: Rub the rice between your fingers to separate the grains as much as possible. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the chicken and cook, stirring, until no longer pink, about 2 minutes.

Sprinkle the rice into the wok and stir-fry until heated through, about 2 minutes. Add the olives, peas and mushrooms. Cook, stirring, for 1 minute. Push the rice to the sides of the wok and pour the eggs into the center well. Scramble the eggs until set, then stir to combine the rice and egg. Add the seasonings and the green onions, and stir-fry until heated through, 1 to 2 minutes. Scoop the rice onto a warm serving platter and serve hot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Sam Sui Women) - - from the TV FOOD NETWORK CANADA

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