A good basic recipe on which to build. I do think one should also add onion and/or scallion, always. I like using dark soy sauce when available. I also add ground ginger, a bit of minced garlic, ground white pepper, and a soupcon of oyster sauce, and when available, a bit of fermented black bean paste. I like using basmati rice, prepared the day before, and allowed to cool overnight in the refrigerator. In preparing the basmati, brown the uncooked rice very lightly in oil before adding the water to prepare it. As to the oil used, peanut is the most authentic, though canola or (for health-conscious folks) grapeseed oil (available in the Kosher foods section at WalMart, for example). Other oils-- including corn and even soybean, as well as olive-- are too strongly (or inauthentically) flavored. The sesame oil should be the dark variety, not the light, and go easily with it since it is very strongly flavored-- too much will be overwhelming to the more delicate flavors. If one likes the dish hotter than the white pepper will make it (and white pepper has less bite but more heat than black), one can add Szechuan pepper, if available. Or one can add hot capsicum-derived pepper.
To do it right one really needs a gas stove, where one can get the temperature of the wok locally VERY high... in restaurants I have observed the chefs actually letting the oil flame a little, though I do not advise this at home! But the high heat, apparently, is of the essence.
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A good basic recipe on which to build. I do think one should also add onion and/or scallion,...