Chicken egg fried rice

Drizzle oil into the wok and fry the reserved chicken skin and tendons with half a pound of chicken thighs about 20 seconds until crispy and brown, then remove.

Add six eggs to the remaining oil, let the bottom set and crisp before mixing them around in a circle.

Add three diced dried Chinese sausages and fry with the eggs until their fat renders out.

Add the diced onion and two diced red bell peppers and toss about 30 seconds until they take colour.

Return the crispy chicken, add the whites of three sliced scallions and toss 30 seconds more.

Add about four cups of day old white rice and stir fry.

Season with salt, sugar and MSG, and add the scallion greens when the rice is about 95 percent done.