This might not be a rant, but I thought it would be great to share this fried rice recipe with you and how I would cook it while respecting the traditional ways.

Here's the recipe, try it out and tell me what you think!

- Hand held colander

- Wooden cutting board

- Long Grain Jasmine Rice (cooked and chilled; I recommend the rice to be a day old.)

- 3 smashed and diced garlic cloves

- 3 eggs

- Scallions

- Fine non-iodized salt

- Vegetable oil

- Cooked chicken thigh (diced; NEVER USE CHICKEN BREAST!)

- Carrot

- Green peas (half cooked)

- Soy sauce

- Wooden ladle

1. Finely chop the spring onion and set aside in paper bowl for later use.
2. Take the carrot, chop off the tip and back, slice it down the middle, dice it, and set aside in paper bowl for later use.
3. Dice the chicken into rice size bits set aside in paper bowl for later use.
4. Crack three eggs on the cutting board (a flat surface), put them in a bowl, stir them together until they're a thick yellow liquid.
5. Place wok on a propane stove (make sure you have one outdoors, if you don't, I simply recommend you use a grill. Any type will work, as long as your wok has a flat bottom!)
6. Add 1 tbsp of oil and swirl around the wok.
7. Once the oil starts to smoke, wait a few seconds then dump out the oil into another paper bowl.
8. Add smashed and diced up garlic, along with the diced chicken thigh.
9. When the eggs are stirred, take a colander, hold it over the wok, pour the egg through it to remove the abdomen from the white (NEVER USE THE COLANDER TO DRAIN YOUR RICE!)
10. Stir the eggs around until they're golden brown.
11. Throw in your rice, stir fry, and then use the back of the wooden ladle to separate the grains to prevent clumping.
12. Mix together with the egg until evenly distributed then throw in the peas.
13. Season with fine non-iodized salt (to taste) before adding soy sauce to the side of the wok and then stir fry again for one minute.
14. Add the diced spring onion and stir fry for five seconds.
15. Scoop out the rice with the ladle and serve.

Bon Appetite!