Chicken Chow Mein, Vegetable Fried Rice and Egg Drop Soup

Ingredients

• 4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
• 3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
• 2 pcs large eggs (Lightly beaten in a small bowl.)
• 4 clove garlic (Finely minced.)
• 1 tbsp fresh ginger (Finely grated.)
• 3 pcs scallions (Thinly sliced, with white and green parts separated.)
• 1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
• 3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
• 0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
• 0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
• 1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)

Instructions

1. 1

   Prepare the Eggs

   • Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
   • Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok over high heat.
   • Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
   • Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3. 3

   Fry the Rice

   • Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
   • Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.

Ingredients

• 6 cups low-sodium chicken broth (Use a high-quality broth for the best flavor.)
• 3 pcs large eggs (Ensure they are well-beaten for smooth ribbons.)
• 3 tbsp cornstarch
• 4 tbsp cold water (For making the cornstarch slurry.)
• 2 tbsp soy sauce (Use tamari for a gluten-free option.)
• 1 tsp toasted sesame oil (Add at the end to preserve its flavor.)
• 0.25 tsp ground white pepper (Provides the classic, authentic flavor.)
• 0.5 tsp sugar (Optional, but it balances the saltiness.)
• 3 pcs green onions (Thinly sliced, for garnish.)
• 0.5 tsp salt (Adjust to taste, depending on your broth.)

Instructions

1. 1

   Prepare Ingredients

   • In a small bowl, whisk the eggs until the yolks and whites are fully combined. Set aside.
   • In a separate small bowl, whisk together the cornstarch and cold water until a smooth, lump-free slurry is formed. Set aside.
   • Thinly slice the green onions, separating the white and green parts for different uses if desired.
2. 2

   Simmer and Season the Broth

   • Pour the chicken broth into a medium saucepan or pot and place over medium-high heat.
   • Stir in the soy sauce, ground white pepper, and optional sugar.
   • Bring the broth to a gentle, rolling simmer, which should take about 4-5 minutes.
3. 3

   Thicken the Soup

   • Give the cornstarch slurry a quick stir to recombine it, as it may have settled.
   • While stirring the simmering broth, slowly pour in the slurry in a thin stream.
   • Continue to stir and simmer for 1-2 minutes until the soup thickens slightly and loses its cloudy appearance.