In preparing the basmati, brown the uncooked rice very lightly in oil before adding the water to prepare it. As to the oil used, peanut is the most authentic, though canola or (for health-conscious folks) grapeseed oil (available in the Kosher foods section at WalMart, for example). Other oils- including corn and even soybean, as well as olive- are too strongly (or inauthentically) flavored. The sesame oil should be the dark variety, not the light, and go easily with it since it is very strongly flavored- too much will be overwhelming to the more delicate flavors. If one likes the dish hotter than the white pepper will make it (and white pepper has less bite but more heat than black), one can add Szechuan pepper, if available. Or one can add hot capsicum-derived pepper. To do it right one really needs a gas stove, where one can get the temperature of the wok locally VERY high. in restaurants I have observed the chefs actually letting the oil flame a little, though I do not advise this at home! But the high heat, apparently, is of the essence. sesame oil, 1 clove garlic.heated up, added 1/3 c. chopped pepper, then about the same chopped cabbage, then added in chopped chicken about 1/2 cup, 5 diced mushrooms, 3 green onions sliced thin and 1 shredded carrot and 3/4 c. When most of that was cooked, a few minutes with stirring, dumped in 1 and 1/2 cups rice cooked to whatever amount it makes and at the same time stirred in previously whipped 2 eggs, 2 T.
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