Thai American fried rice (khao phat American)

Marinate the chicken drumsticks in a bag with fish sauce, soy sauce, a dash of white pepper and some water for 30 minutes, flipping the bag halfway; up to overnight.

Combine the carrots and onion; have the garlic ready. Combine the corn, strung sugar snap peas and raisins.

Cut each wiener halfway up into four sections.

Sauce: mix ketchup with soy sauce and golden mountain sauce and a little white pepper.

Add cornstarch and all-purpose flour to the marinated chicken to make a thin batter.

Fry the chicken in oil heated to 350, holding it at 325 once the chicken goes in, about 8 minutes.

Meanwhile fry a sunny-side up egg.

Turn off the oil and heat the cut wieners in the residual heat until they open like octopus, seconds.

In a wok over medium heat with a little oil, cook the onion, garlic and carrots until the onion is translucent and the carrots soften.

Add the corn, peas and raisins; cook until the raisins plump while the peas stay crunchy.

Add the cold rice and the sauce; toss, pressing out lumps with the back of the spatula, then turn the heat up to dry the rice until every grain is coated.

Pack the rice tightly into a bowl and turn it out onto the plate; add fresh tomatoes, a drumstick, five octopus wieners and the sunny-side up egg on top.