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Bastardized Fried Rice

I made this when I bought a wok as a dish to break in the cookware. A lot cycles in and out of the wok during the process of making this one, and there's only one time in which you can sit down and wait for something to finish - which is while the rice is being cooked for the first time.

What you will need

What to do

The day before you plan to make the bulk of the food, place the chicken into the zip top bag with the italian dressing. Remove as much air as possible and seal the bag. Put it in the fridge overnight.

With a damp cloth, wipe off the mushrooms. They're grown in either compost or horse manure depending on the farm, and you don't want that in your food, however, you also don't want too much water or the outer later of the portabello will turn slimy. When clean, cut the musroom cap into a grid - that is, first into strips, then turn ninety degrees and cut to the same thickness.

Add a large tablespoon of minced garlic to the wok or skillet and put it on the heat. Add the sea scallops and mushrooms. Quickly stir, then let it sit for a bit to sear one face of the scallops. Turn the contents over and let the other side sear. Continue to cook until the interior of the scallops are done. For a while the pan will look too dry, but avoid the temptation to add moisture, the scallops will give off a lot of water. When everything is cooked, scoop the mushrooms and scallops out of the juices in the pan and put them in the large bowl. Discard the excess liquid.

Add a new large tablespoon of minced garlic to the same pan you just used for the scallops. Add in the bison, oregano and curry powder. Stir frequently to brown the bison. Once the meat is cooked, add the vegetables to the pan. Stir and let cook until the vegetables are cooked. Move it to the large bowl and discard and excess liquid left in the pan. Set the pan aside to free up the burner

Put several quarts of water into the stock pot. With the shears, trim the kombu into two inch wide stips to make it more managable. Add the strips to the water. Stir a large tablespoon of miso paste into the water until dissolved. Put on high heat and allow to come to a boil. Put the boil in bag rice bags in the broth and cook for as long as the box suggests (the brand I had required ten minutes). When cooked, remove it from the broth and set it aside in the small bowl. Discard the broth and used kombu. Set the stock pot aside and get your wok or skillet back on the burner.

Remove the chicken from the fridge and cut into evenly sized chunks. Add to the wok or skillet and cook until the chicken is cooked, sear as many faces of the chunks as you can. Open the rice bags and add the the pan. Break up any large rice chunks and stir. Break an egg into the pan and stir constantly to distribute it over as much of the rice as possible. If there is insufficient egg to cover the rice, add another. Stir continuously until the egg is cooked.

Add contents of large bowl to the pan and stir to integrate. Add a splash of soy sauce and black pepper to taste. Remove from heat. Distribute to bowls for consumption.

--Robert McCarroll