The Weeknight Table

INGREDIENTS

Grains

• 4 cups day-old long-grain white rice, cold and separated

Protein

• ½ pound chicken (breast or thigh), diced small
• ½ pound shrimp, peeled and deveined(Use one or both — both are common in STL)

Produce

• 2–3 tablespoons very finely minced white onion
• Green onions, optional garnish only
• ½ cup mung bean sprouts (optional but authentic, added at the end)

Eggs

• 2 large eggs, beaten

Pantry / Sauces

• 2 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 1½ tablespoons Shaoxing cooking wine
• ½–¾ teaspoon white pepper
• ½ teaspoon MSG (optional but authentic)
• Tiny pinch sugar (optional, not sweet)

Oils

• Peanut or vegetable oil, as needed
• ½ teaspoon sesame oil (optional, finish only)

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INSTRUCTIONS

Heat a wok or large cast-iron skillet over high heat until very hot. Add a generous splash of oil. Add the adiced chicken, season lightly with salt and white pepper, and stir-fry quickly until just cooked through. Remove and set aside.

Add more oil to the pan. Add the shrimp and cook briefly, about 30–45 seconds per side, just until opaque. Remove immediately and set aside.

Add another small splash of oil, then add the finely minced onion. Stir just until fragrant…do not brown.

Push the onion to the side of the pan and pour in the beaten eggs. Scramble softly, then mix the eggs into the onions.

Add the cold rice to the pan and spread it out evenly. Let it sit undisturbed for 30–45 seconds to toast slightly before stirring. Toss and repeat once more to build texture.

Drizzle the dark soy sauce, regular soy sauce, and Shaoxing wine around the edges of the pan, not directly on the rice. Sprinkle in the white pepper, MSG (if using), and tiny pinch of sugar. Toss aggressively over high heat until the rice turns deep brown and evenly coated.

Return the chicken and shrimp to the pan. Toss quickly to combine and heat through.

Turn off the heat and, if using, drizzle lightly with sesame oil. Toss once more. Garnish with green onions only if desired.

Serve hot — preferably in a takeout box, where it somehow tastes even better.

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