Tonight (and tomorrow's lunch, I suspect.)
I prepared diced chicken breast, green chilli, black olives, shallots, black garlic and capers. The roots and stem ends were cut from the coriander leaf, too. All of this was unceremoniously dumped into a wok with S+P and thrown around until the chicken was all nicely browned. Then the whole lot was transferred to a slow cooker and forgotten about till the smell woke me up.
Mise 2 was simple. Some rehydrated dried shrimp, a duck egg and leftover rice deposited in the fridge last night.
The rest of the coriander was chopped and added to the chicken, then the rice fried by my usual method. First I fry the egg until it thinks it might solidify but would actually prefer to remain liquid. Some sort of lurid poultry erotica, no doubt.
The shrimp were fried just enough for colour then the rice was added. Clumps were broken up. Most people do this by using the wok scoop to 'cut' into the rice and all they get are smaller clumps ad infinitum.
No! No! No! Whatever are you thinking of? Use the back of the scoop to press the clumps of rice down onto the base of the wok. They split into separate grains easily.
Salt and shichimi togarishi added. Like everyone in China, I don't usually salt rice other than in fried rice and not always then.
Here are the plated results.
That'll do nicely.
