chinese take out: My local Chinese take-out has a dry yellow rice with just chicken, onion, peas, carrots, and no egg. I can't seem to find any recipes that are similar. Does this ring a bell for anyone? Any Chinese restaurant owners out there that have a perfect recipe?|||It sounds like you just take a fried rice recipe and make it all up without the egg. 6 oz. cooked diced chicken 1/4 c. low sodium chicken broth or bouillon 1 1/2 tbsp. low sodium teriyaki sauce 1 tsp. grated fresh ginger root Pinch white pepper 2 tsp. vegetable oil 1/2 c. diced onion 1/2 c. shredded carrot 1 1/2 c. cooked white rice 1/2 c. frozen peas In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture. Cook 5 minutes longer until heated through. 4 servings.|||Just omit the eggs--- INGREDIENTS 1/2 tablespoon sesame oil 1 onion 1 1/2 pounds cooked, cubed chicken meat 2 tablespoons soy sauce 2 large carrots, diced 2 stalks celery, chopped 1 large red bell pepper, diced 3/4 cup fresh pea pods, halved 1/2 large green bell pepper, diced 6 cups cooked white rice 2 eggs 1/3 cup soy sauce DIRECTIONS Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.|||Chicken Fried Rice INGREDIENTS: 3 cups cooked rice (preferably several days old) 1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken 4 Tbsp. chicken stock 2 cloves garlic, finely sliced or pressed 1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild) 2 Tbsp. fish sauce 3 Tbsp. peanut oil, or other good quality nut/vegetable oil 1/2 cup frozen peas 1 egg 3 spring onions, finely sliced 1/2 cup fresh coriander or basil PREPARATION: 1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps. 2. Place remaining oil in a deep frying pan or wok. Add garlic and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute). 3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry. 5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs). 7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy. 8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice. 9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.) 10. Sprinkle with spring onion, plus coriander or basil, and serve hot from the wok/pan. Enjoy!|||here's a vid on how to make it. the video uses ham and egg, but you can substitute the ham for chicken, and skip the egg. video from a chinese restaurant, and professional cook. http://www.youtube.com/watch?v=_L3RE-NVj鈥?/a> also make sure to use rice that is a day old stored in the fridge (day old rice is drier, so your fried rice doesn't become mushy)