Restaurant style chicken fried rice

Wash the starch off the rice, cook it at a dry ratio, and spread it on a plate to let steam escape.

Cut the chicken thighs into small cubes; mince the onions and garlic; small dice the carrots, mushrooms and peas to a roughly uniform size.

Marinate the chicken with salt, sugar, soy sauce and oil, mixed together.

Bring the wok to high heat, turn the heat off, swirl in oil to season the pan (long yao).

Fry the marinated chicken until just cooked through, then remove and set aside.

Long yao again; fry the garlic until just aromatic, then the carrots and onions until lightly browned, then the mushrooms; remove all the vegetables.

Long yao once more; add the beaten egg straight to the oil until the curds just start to set, then add the cooked rice.

Toss and push the rice down for two to three minutes until it is drier and not clumping.

Season the rice with sugar, soy sauce and a little MSG or chicken bouillon.

Return the chicken, vegetables and peas, bring everything back up to heat, shut off and add sliced green onions. Taste and adjust salt or soy sauce.