Description:
The real trick, apparently, with fried rice is to use old rice. Preferably a day or two old.

We did not find Asian broccoli (I guess that's just a little too exotic for Gardnerville, Nevada). In fact, while we were at the store looking for it, we ran into an Asian couple looking for something else, and they told us there is no such thing as "Asian Broccoli." Well there is, but it is very hard to find, even online! Here's a link to what you're looking for: http://www.vietworldkitchen.com/features/thai_broccoli.htm

Ingredients:
1/2 lb. boneless chicken, cut into small bite-size pieces
6 cloves garlic, chopped
3-4 shallots, thinly sliced (or substitute with a small onion)
2-3 cups young Asian broccoli (and yes, this is different than regular broccoli we're used to)
2 jalapeno, serrano or fresno hot chilli peppers
4 cups cold cooked leftover rice
3-4 Tbs. peanut oil
2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
2 Tbs. fish sauce (nam pla), or to desired saltiness
1+ cups basil leaves and flowers
Liberal sprinkling of powdered white pepper
1 lime, cut into four wedges

Directions:
Prepare the ingredients as instructed above. For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stem pieces separate from the leafy pieces. Slice the chilli peppers into half circles or short slivers; do not remove the seeds if you wish a spicier fried rice (skip if you don't want your fried rice to be spicy).

Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.

Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat. Add the chopped garlic, followed a few seconds later with the chicken. Stir-fry half a minute, or until the chicken begins to lose its raw pink color. Toss in the sliced shallots and chillies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Toss until leaves are partially wilted, then add the rice and toss well with all the ingredients in the wok.

Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the broccoli is cooked to your liking, preferably still crisp and a vibrant green color. Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).

Serve with a wedge of fresh lime for each serving. Squeeze the juice over the rice, as desired, before eating.