Coconut Chicken Curry with Mango

Coconut Chicken Curry with
Vegetables & Fresh Mango as a Garnish, Over Rice
My Own Recipe

I've eaten or prepared chicken curry dishes 100's of times in my life, but tonight is the first I've fixed this particular recipe. I wanted a curry recipe with potatoes & I'm aware some people may find that odd but you'll find many Asian curry recipes with potatoes and you won't believe how good it is. I looked at 6-8 different Chinese Chicken Curry recipes with potatoes, (including YouTube) and took ingredients from each one. It was the best Chicken Curry I've ever tasted or made and believe me, I've had just about every kind of chicken curry out there, including the recipe I have here on my blog that my mom learned to fix when we lived in the Philippines (1956-1959). This curry recipe is my all time favorite now and I doubt I'll ever make it any other way from now on. It's that good! This is a hearty meal and is good enough for guests. They will be impressed.

Mary Jane's Coconut Curry Chicken

Serves 5-6 People - depending on the portion Sizes (see notes below to double the sauce)

Ingredients

2 chicken breasts (about 3 cups) sliced thin, against the grain (2" pieces)

1 Tb baking soda for tenderizing 

*Note - see below to tenderize chicken. This step is not essential, but believe me it only takes about 1 minute more to do this and it makes a huge difference. You won't believe how tender the chicken will be!

1-2 tbs avocado oil, coconut oil or any other oil 

1-2 cups white potatoes, peeled & cubed

½-¾ cups carrots, chopped

1-1½ cups onions, sliced

1 can water chestnuts, sliced

1½ tbs yellow curry powder

1½ cups chicken broth

½-¾ cup fresh green peas (or frozen)

2/3 cup fresh or frozen green beans, cut in 1½" pieces (you can substitute fresh pea pods)

½ sweet red bell pepper OR green bell pepper, sliced or cut in 1" cubes

1 tsp soy sauce, tamarni or coconut aminos - (GF)

1-2 tsps white sugar

½ tsp garlic powder

¼ tsp powdered ginger

1 -13.5 oz can coconut milk (full fat-not lite)

White pepper powder 

1 tb cornstarch + 1½ -2 tbs cold water mixed together for thickening at the end

Garnish for Top

Chopped green onions

Fresh mango, cut into small cubes 

*Note - you can put the mango on top or even mix it in with the other ingredients, right before serving, as I've seen in restaurants. Do not cook it.

*Cooked rice - my favorite is basmati (I put this on to cook first)

*To Tenderize the Chicken*

After slicing the chicken into thin pieces, place it in a bowl & add 1 Tb baking soda or cornstarch. Mix til coated. If you have some Chinese Shooshing wine, add about a tsp & mix it in. If you don't have it don't worry, it probably won't make any difference. Let this set for at least 15 mins while you cut up the vegetables. After that, rinse the chicken 2-3 times to remove the baking soda. If it's not rinsed you'll taste the baking soda!

Curry Chicken made with Coconut Milk and Mango as a Garnish

Heat oil on med hi in large frying pan or wok. Add rinsed chicken & saute till ½ done. Remove from pan & set aside. Add cubed potatoes & carrots to wok & saute while frying for 5 mins; add more oil if needed. Do not remove potatoes or carrots from pan. (We're just partially cooking them bc they will continue to cook with rest of ingredients). Add  onions, water chestnuts & curry powder; fry for 2-3 mins. Add chicken broth, ginger, garlic powder, soy sauce & sugar. Add fresh peas & green beans (if using) Put chicken back into pan. Heat for a few minutes. Turn heat down and add coconut milk; heat til chicken is done. Add red bell pepper & salt to taste. Add white pepper if you like a little heat. 

To thicken sauce, add the cornstarch slurry (1Tb cornstarch+1½Tb cold water mixed) & stir sauce til slightly thickened. Taste the sauce to see if you need to add more spices to your taste.

*Note* Some people might want to add the mango mixed into the dish, because I've had it that way in restaurants.

Serve over rice. You can add mango, green onions to top. Even peanuts or cashews would be good with this. I love it! 

*Note* If your family likes a lot of sauce, you can make more by doubling the following to the pan.

Double these amounts as you add the ingredients for the sauce: curry, chicken broth, soy sauce, white sugar, garlic powder, ginger, coconut milk. At the end of cooking, to thicken sauce, double the cornstarch slurry and add to the pan.

My Favorite Moo Goo Gai Pan

 To see more of my Recipes, look at the column to right of this post and scroll down. There are Chinese, Mexican, Italian, Thai, Filipino, Romanian and Southern Cooking Recipes.

Moo Goo Gai Pan
(Served over White Rice)

Note
This will take approx 1½ hrs to make, unless you cut up the vegetables and chicken the night before, but once everything is cut up and the sauce is mixed up it takes only about 20 mins to cook everything together in the wok or large skillet. 
Even though his dish ordered in a Chinese restaurant doesn't have a lot of flavor, it's the healthiest of them all. I assure you, this sauce has more flavor. The Chinese cooking wine is optional but I think it helps add to the flavor. Also some people may not like sesame oil as much as I do but that's what gives it an authentic taste. I'd never make any Chinese dish without it!

Serves 5-6
Double this recipe if you like large servings and want leftovers. I usually make 1½ of this recipe (1 recipe + half of that) for 5 adults and there is always plenty. You might even want to just double the sauce.

INGREDIENTS  

• * 1 lb chicken breasts (or tenderloins), thinly sliced "against the grain" (see the video at bottom of this post how to do that and tenderize below for 30 mins ahead of time)
•  
• To tenderize chicken - mix the following 2 items in with the chicken (making sure it's all coated) and put in refrigerator for 30 mins. 
• *1 egg  white (I've used the whole egg and it was fine, but actually you don't even need to add the egg. Most Chinese only use cornstarch to "velvetize" the chicken but some add other things for more flavor)
• *1-2 Tb corn starch or baking soda 
• Note: there are tons of videos on YouTube on how to do this. There are many different ways. Some people add rice vinegar, soy sauce or Chinese cooking wine to give the chicken more flavor. Sometimes I might add one of those but it's not really necessary. If using cornstarch you don't need to rinse the chicken after 30 mins but if using baking soda, you will need to rinse the chicken and pat it dry before cooking)
• 
  
• *1 Tb avocado oil or veg. oil 
• *3 tsps chopped garlic
• *½-1 tsp minced ginger (I use the tube you can buy in the produce dept)
• *2 cups sliced mushrooms (I use Shitake or Bella but you can also use canned)
• *1½-2 cups snow peas (the flat ones-not sugar snap peas)
• *¾-1 cup thinly sliced carrots
• *1 cup baby bok choy, cut into 1" squares
• *1 can sliced water chestnuts, drained 
• *1 can bamboo shoots, drained 
• * 1 can Baby corn, drained
• *Salt and pepper to taste
• Note: You don't have to put all these vegetables in. Just use the ones you like, but the pea pods and carrots give it color.
• For Garnish on top: 
• Chopped green onions and toasted Sesame seeds (Asian section of store)
• 
  
• SAUCE  (Mix this ahead of time, while chicken is cooking)
• *1½ cups chicken stock or broth (I use the instant granules in the jar)
• *3 tsps sugar
• *1 Tbs Chinese cooking wine (I use ShoaXing - see note below)
• *1½  Tbs Coconut Aminos or Soy Sauce 
• *5 tsps sesame oil (it's imperative that it is "toasted" sesame oil. I bought some 1 time that didn't say toasted and it had no flavor and was just like other oils but the "toasted" is used just for flavoring)
• 
  
• 
  

  

  Mary Jane's Moo Goo Gai Pan (translated Chicken with Mushrooms)

  
  

INSTRUCTIONS  

Note: I usually put the rice on to cook after I set the chicken aside to tenderize. I cook  2 cups "dry" rice (with designated amount of water) which is supposed to make about 6 cups cooked rice but seems like there's never enough rice so next time I'm going to make more rice)

• Whisk together the egg and 1 tb cornstarch. Coat the chicken using a spoon or your hand. Set aside for 20-30 mins. After 30 mins drain out any excess liquid, but do not rinse chicken. (unless tenderiziing with baking soda)
• In wok or large pan, heat 2  tsps avocado or veg oil over med heat. Add carrots, bok choy (if using) and 2 Tbs of water. Cook 2 minutes, stirring constantly. (You do not want to cook them till done because they'll cook more later and are supposed to be crisp).
• Add fresh mushrooms and cook for 3 mins til mushrooms are tender. If using canned, add them  in next step.
• Stir in water chestnuts, bamboo shoots and/or baby corn. (if using canned mushrooms add them now too). Add snow peas and cook 1 minute.
•   Season vegetables to taste with salt and pepper.
• Remove vegetables from pan and place in a bowl. Cover to keep them warm. Veg will be added to chicken after its cooked.
• Put 1 Tb oil in wok and heat on med high heat.
• Add chicken to pan, seasoning with salt and pepper. Cook, stirring, til chicken is cooked through, 4-5 minutes. Add garlic and ginger, cooking for 1 min more or til pink is gone in chicken. 
• While chicken is cooking, make the sauce - in a bowl whisk together chicken stock, sugar, coconut aminos (or soy sauce) and toasted sesame oil. Taste to see if you need more of any ingredient. Whisk in 1 tablespoons cornstarch. Set aside.
• Add vegetables to pan with cooked chicken and heat everything together about 1 min. Stir sauce again and pour in pan and heat, stirring about 1 minute or til sauce starts to thicken.
• Serve immediately, over rice, because you don't want the vegetables to get cooked anymore. Add chopped green onions and toasted sesame seeds to top of each serving. 
• Important: The key to making this dish good is to NOT cook the vegetables too long. You want them to be crisp and crunchy.
• Where to Find Chinese Ingredients: most of the ingredients you need to make any Chinese dish can be bought in the Asian section of your grocery store, but if you have an an Asian grocery store near you, they should most definitely have everything you need.  
• Video on how to cut the chicken against the grain and also how to tenderize the chicken or what the Chinese call "velveting".  https://youtu.be/G5UvqrlI_MM          Another good video: https://youtu.be/GfPNbtCJqOk

Best Authentic Hot & Sour Soup

This recipe could seem a little overwhelming, but once you cut everything up, it only takes 30 mins to put the soup together & it's done! The recipe looks long, because I do a lot of explaining as I go.

Authentic  Hot and Sour Soup

If you're one of those people who have not tried Hot & Sour Soup, you should really give it a try. I've eaten Chinese food all my life but had never tried this soup until the 90's when friends took us to a special Chinese restaurant in Louisville, KY. I still think of it as the best Hot & Sour Soup I've ever tasted. Since then, I haven't found soup that even compared to the 1 in Louisville.

Disappointed, I set out to look for a good recipe. Most of my friends know, that not only do I crochet, but I like to cook as well. In fact, I may have as many cookbooks as crochet books. Even though I still look at cookbooks, I'm a huge Pinterest fan too. I probably have as many recipe boards as I do crochet boards. I looked at many Hot & Sour Soup recipes there (+ YouTube) trying to find 1 that had the most authentic ingredients. As usual, I didn't find any 1 recipe, but took ingredients from several recipes & I'm happy with the results. I hope you enjoy it!

Note: please read the entire recipe before purchasing your ingredients, because I give tips that are important. I've done all the research for you, which took me days or weeks of searching, to come up with what I think is the best soup.

 

Mary Jane's Authentic Hot and Sour Soup

Authentic Hot and Sour Soup  (Mary Jane's recipe)

Ingredients

* 1 - 1 ½ cups pork or chicken, cut in small pieces. See instructions below for marinating (+ ingredients)

* 8 oz pkg shiitake mushrooms, sliced
Note: Fresh-or he dried shiitake mushrooms at an Asian grocery store. I've used both, but dried need to soak 8 hrs. Soaking in hot boiling water speeds up the process. Advantage of dried-they'll keep forever.

* 8 oz pkg white button mushrooms, sliced

* 8 cups chicken broth or stock

* 1 cans water chestnuts, sliced & cut ¼ - ⅓ " wide

* 20 - 30 strands dried Lily Buds (from the Asian grocery store or online) This is what they look like. They will also have to be soaked in water.

* 1 cup wood ear mushrooms, dried, also called black fungus (Asian grocery store or online) This is what they look like sliced. Needs to be soaked also.

* 1 can sliced bamboo shoots, cut matchstick size

* ¾ - 1 cup grated or julienned carrots

* 1 tsp fresh ginger, grated (or ¼ - ½ tsp powdered)

* 1-2 tsps garlic, chopped  (or ½ tsp garlic powder)

* 1-2 tsps SAMBAL OELEK

which is Ground Fresh Chili Paste (can be purchase at grocery store, Asian or Amazon) NOTE: Next time try not using this and use only the white pepper for heat.

* 2 Tbs Chinese Shaohsing Wine

* 1 teaspoon sugar

* Cornstarch slurry (3 Tbs cornstarch & 3 Tbs water)

* 1-2 cups firm tofu, cut into small squares (to remove liquid from tofu, put it in a pie plate, another plate on top and put something really heavy on top for 15 minutes)

* 2 - 3 eggs, whisked into a small bowl (add a cornstarch slurry to the eggs so they'll be silky-1 tsp water & 1 tsp cornstarch PER egg

Seasonings- Next 4 ingredients are added at the end, after adding eggs & heart is turned off.

* 2 Tbs dark soy sauce (or GF coconut aminos) and 2 Tbs of light soy sauce

* ¼ tsp salt

* 3 -5 Tb (¼ cup) Chinese black vinegar OR Balsamic  Vinegar Add more vinegar if soup doesn't taste sour enough.

* ½ - 1 tsp tsp ground white pepper, (this gives heat and you of anybody who likes it hot can add more to their soup. But this is the only heat you'll need. I've used the red chili sauce also most of the time, but next time use only the white pepper for heat. Try it with no Sambal Oelek)

* Taste the soup to see if it needs more salt or anything else.

* 2 tsp Toasted sesame oil (most important ingredient to me & needs to say "toasted" or it won't be good. (gives it an authentic taste).

* Green onions, chopped (as topping to each bowl)

NOTE: See more ingredients (below) for marinating the meat.

*Where to buy the Ingredients*

You can find most ingredients at a grocery store, but the wood ear mushrooms & Lily buds, Shaohsing wine & black vinegar at an Asian store or Amazon. Click the links to can see what ingredient looks like. Authentic Hot & Sour soup calls for Chinese black vinegar but If you want to use Rice vinegar, that's fine. You wouldn't use ithe black much anyway. 

Preparation

Give yourself plenty of time to cut up ingredients, ahead of time. You'll need to marinate the meat & soak the dried Shiitake mushrooms, Wood Ear mushrooms & Lily buds. After Lily buds & mushrooms are soaked, cut them in smaller pieces. If you wait to cut up ingredients as you go, you'll get way too stressed. Once everythings cut up, the rest is easy & takes only 30 mins!

Soak Lily buds & wood ear mushrooms in boiling hot water for at least an hour; save liquid to add to cornstarch for thickening later.

Cut up meat & place in bowl to marinate 30 mins - 2 hrs. You can skip the marinating of you don't have time - it'll be fine.

Marinate Liquid: (these ingredients & measurements are NOT listed above)

1 tsp cornstarch

1 tsp Shaohsing wine

1 tsp soy sauce

1 tsp sesame oil

Whisk ingredients together; stir into bowl with meat.

Cut up following ingredients; place in small bowls. (chestnuts & shoots same bowl). Slice shiitake & button mushrooms. Cut up carrots, water chestnuts, bamboo shoots, green onions, tofu & set aside. If you want, you can put all liquids in 1 bowl, then put in pot when it's time, at once. I measure liquids ahead of time, making it quick & easy.

*Note: read below, before you start, how I add everything. If you want to add all ingredients at once, without sauteing meat & veggies, that's ok. It's a little quicker & still tastes great.

Hot and Sour Soup

After marinating, saute meat it in large pot with 2-3 tsps toasted sesame oil til partially cooked. Set meat aside. Add veggies (carrots, ginger, garlic, mushrooms); add more oil if needed. Stir fry a few mins, then add bamboo shoots & water chestnuts.

Add: chicken broth & Sambal Oelek to pot; stir. Add cornstarch slurry & stir. Now gently stir in tofu.

Next drizzle in whisked raw eggs & stir gently around slowly with fork, making ribbons.

Turn off burner; add vinegar, soy sauce, cooking wine & sesame oil.

Next, add white pepper, a little at a time, tasting it. If there's someone in your family who doesn't like hot foods, you can always add less Sambal Oelek (chili paste) & white pepper, but add more of those things to your own bowl of soup.

Taste soup to see if you need more vinegar for sourness, & more chili paste if it's not hot enough. If it needs more soy sauce (for saltiness), you can add a little more of that or you might choose to add a little more chicken broth (or instant with water, like I do). Let simmer for few more mins.

If the soup tastes like you want it to, serve up in bowls & add green onions to top. I usually put the Sambal Oelek & white pepper on the table for those who like it extra hot. Sometimes I go to a Chinese restaurant ahead of time, and buy some of the crispy noodles to serve with the soup.

A cool thing to do is have a Chinese dinner and serve the soup in Chinese bowls and spoons you can buy at the Asian grocery store. The name of the one I go to in Dayton, Ohio is  called Far East Center at 116 Woodman Dr in Airway Plaza, next to the China Garden Buffet.

I hope you enjoy this recipe! Please contact me if you have any questions!

Best Authentic Fried Rice

Mary Jane's Authentic Chicken

Fried Rice Before Green Onions are Added

The reason I say "authentic" fried rice is because even though I'm American, born in the US, my family lived in the Orient for 3 years when I was a child. We lived in Zamboanga City, Philippines where we ate Chinese Fried Rice along with other dishes at a Chinese restaurant every Sunday after church. The restaurant, at a Hotel on the edge of the water, sat overlooking the Pacific ocean. Such a beautiful, peaceful scene engraved in my memory, is hard to describe. And OH, the smell of that Chinese food is something I've rarely experienced in the US and I can always tell by the smell, if its going to be authentic or not! . 

A very poor, sweet, little old lady insisted on paying for our family (of 6) to eat there at her expense. "Auntie" was so special and thoughtful to do that for us. We learned to love Chinese food there but we also got to visit Hong Kong and Japan. The Filipinos had their style of fried rice too (usually with shredded cabbage, garlic and bok choy) so we got to experience different types and flavors. 
It's really difficult, though, in my opinion to find what I call  that "authentic" Chinese taste. I've had 100's of different versions of fried rice over the years, whether it be at a restaurant, in cookbooks or the web. I was never satisfied with the taste til I decided "toasted" sesame oil was the ingredient that made Chinese food taste authentic to me. Some people don't use as much in their recipes as I do, but I use a lot of it, even more than what I wrote down for this recipe. So add more if you want! You won't normally see water chestnuts in fried rice, but I love it for the crunch. The onions and garlic, though,  are always in authentic fried rice. You can cook your plain white rice the day before (rinsed 2-3 times first) or you can cook the rice the same day you make the Fried Rice. It's perfectly ok to cook the plain white rice the same day as long as you separate it and maybe dry it out in the oven on a cookie sheet first or some people put the cookie sheet in the fridge. It turns out just as good when I don't rinse the rice or cook it the day before, but rinsing it first takes some of the starches out, which helps it not stick together.

Mary Jane's Authentic
Chinese Fried Rice

Another secret is to use a good rice and my favorite with any dish is Basmati, long grain rice used in Indian cooking that has a nutty taste. It costs more but believe me when I say it is totally worth it! Most Chinese restaurants use a combination of long grain and Jasmine rice. And lastly, I want to say I use this Chicken Fried Rice as a main dish. Please don't put a totally different Chinese dish on top of this. It should stand alone! All the other Chinese dishes such as Cashew Chicken, Kung Pao Chicken, Sweet and Sour Pork, Moo Goo Gai Pan, Almond Chicken, General Tso, Szechuan or Mala Beef and Green Beans, Orange Chicken and other dishes need to be put over steamed rice or what many people call white rice. There are just too many flavors in fried rice that will compete with these other Chinese dishes. They have their own unique flavor. Steamed rice allows you to taste the flavors of the dish you put on top of it. I'm real touchy about this subject! I think  Asian people would agree!

* Whatever you do, do not leave out the TOASTED sesame oil. It might have the word REAL or ROASTED on the bottle *

Ingredients - feeds 6 

Very Important - chop your vegetables up first and place in separate bowls. Then mix the sauce in a bowl and the seasonings in a different bowl and set aside.

Peanut or any neutral oil
Butter

1 cup onion, chopped
3-4 cloves garlic, chopped

2 tsps ginger, chopped
4-5 cups cooked cold rice 
2-3 cups fresh chicken breast, cut in          small pieces & set aside in a bowl so        you can tenderize it for 15-30 minutes.    See my note below of how I                        tenderize/marinate it. This step is            optional, but it will be much more             tender and is totally worth it!

FOR A QUICKER VERSION use already cooked frozen chicken, chopped

4 eggs, scrambled
1 can water chestnuts, sliced into strips
¾ cup frozen corn and also 1½ cups           frozen peas and carrots, thawed 

1 cup fresh bean sprouts (it's not easy to find these fresh but an Asian grocery store will have them)

SAUCE - (mix together in separate bowl and set aside). See NOTE about soy sauce bellow.

1½ tsp brown sugar, 4-6 tsp lite soy sauce (or coconut aminos), 1½ tsp dark soy sauce (less salty), 4 tsp TOASTED Sesame oil

SPICE / SEASONING MIXTURE - (mix   in separate bowl and set aside)

2 tsp salt, ¼ tsp ground white pepper, 1 tsp MSG (unless you need it to be GF) 

For Garnish
1-2 Tb toasted sesame seeds
6-8 green onions (raw), chopped 

 (for top after fried rice is cooked. Some    Chinese chefs put the white part of the    green onion with the rice as it's frying    and sprinkle only the green part on         top at the end)

OPTIONAL: after fried rice is done, taste it and add any of the following if you want more flavor)
Oyster sauce, Hoisen sauce and/or Chinese Shaosing cooking wine (most Chinese use this in their fried rice), chili garlic sauce, dash of garlic powder, onion powder, ½-1 tsp fresh grated ginger (I don't like ginger but sometimes use powdered ginger or in the tube), fish sauce. The Chinese use white pepper a lot in their cooking, which gives it a distinct, spicy flavor.
Note: sometimes I use chopped pork, ham, bacon or shrimp, but my favorite is chicken. A combination of pork, chicken and pork is great! To make it even more authentic, marinate pork in Chinese BBQ sauce before frying

NOTE : ABOUT SOY SAUCE

Do not use Kikkoman soy sauce in this fried rice because it's a Japanese soy sauce and has a different flavor profile than Chinese soy sauces and not suited for Chinese style cooking. Lite soy sauce is saltier than dark soy sauce, which is slightly sweeter.

NOTE- TO TENDERIZE MEAT
I used an Asian tenderizing technique called "velveting", which is totally worth it. That's how meats in Chinese dishes are so tender. You just cut up the meat in small pieces (against the grain) and soak it in the following for 15-30 minutes: 3 tsps cornstarch OR baking soda, instead of cornstarch, I could taste the baking soda (after being cooked) and rinsed it off the next time I tenderized the meat. Actually, it's ok not to use baking soda at all, because the cornstarch and other ingredients tenderize the meat just fine.

Mary Jane's Authentic Fried Rice

DIRECTIONS:

Make sure your onions, garlic, water chestnuts and chicken are cut up into separate bowls before you start anything. Believe me, prepping ahead of time will make this easier. 

      This is just some of the  ingredients I  use (I will update these ingredients 

as soon as I can)

Cook cut up chicken in oil on medium high heat in frying pan or wok till 90% done. Remove chicken to another bowl and set aside. In same pan, add 1 tb oil and fry onions, ginger and garlic for 1-2 minutes til tender. Remove this and add to chicken. Next, quickly fry the sliced water chestnuts in same pan then remove and add to chicken. Add another Tb oil to wok and fry the peas, carrots and corn to get them warm for 2 mins. Remove from pan and add to chicken. Put a little more oil in the same pan. Put on medium low and scramble the eggs, stirring constantly. Add to chicken and other ingredients. 

Add 1 Tb butter to wok (helps to brown the rice) and turn heat to high. Add half the rice and stir fry til it is separated and heated. This would be a good time to add half of the meat, ½ vegetables, ½ the eggs and ½ other ingredients that are in sane bowl. After mixing and stirring around while frying the rice on hi heat, remove the rice mixture to another bowl. Then add the other half rice, meat, vegetables and eggs. Repeat above. Add first batch of rice already fried to 2nd batch. Now stir in the sauce and the seasonings and add about 1-2 Tbs Chinese cooking wine around outside of the rice to deglaze sauce in hot pan. We are frying in 2 batches because we do not want to crowd the rice. Having too much rice in the pan will cause it not to separate and toast the right way. (Also add Chinese cooking wine and oyster sauce if you think it needs it)

After stiring first batch of rice together with 2nd batch in wok, taste to see if you need more seasonings or sauce ingredients. If you like spicy things, then add more white pepper. Add toasted sesame seeds and stir. Just before serving, toss in the chopped green onions. Serve immediately. You can either purchase sweet and sour sauce or use my recipe, which I will try to add later! It's also good with the Japanese Yum Yum sauce. Enjoy!

UPDATE: (2/6/2019)
Since I fix a lot of Chinese and Thai foods, I received a larger wok for Christmas. I've needed it for years but still have to "season" it before I use it. 

2020 - I finally seasoned my new wok! But it took me practically all day. That thing is heavy so it wore me out, even though I had help!

                         My New Wok!

Another Recipe Idea:

 1. Another great idea would be to Make Steak Fried Rice using this same recipe, but also adding Shitake mushrooms. Get a ribeye steak, freeze for about 30 minutes and then cut it thinly on the grain.

2. If you like cooked cabbage, add cabbage (funny shredded) with the onions and garlic and saute. When I was growing up, my parents almost always added cabbage to their fried rice and back then I did not like cabbage. But I love it now and am going to add that next time I make this. 

Hope you enjoy my recipe! I have done years of research plus trial and error, searching for secrets and tips to the best Chinese fried rice for you. Let me know if you have any questions!