Lao Gan Ma Fried Rice

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1. Cook your rice. When your rice is ready, scoop it with a spoon to fluff your rice. This will help make your rice less sticky. Then let it cool thoroughly!
2. Cut your chicken into small cubes of about half a centimeter or according to preference. Marinate this with Shaoxing wine, sugar, salt, cornstarch, water, oyster sauce and white pepper.
3. Soak your peanuts in hot water for 10 minutes. *After the ten minutes, drain the water and you can remove the skin if you wish.
4. Mince your garlic, ginger and the white part of your spring onion.
   Slice the green part thinly as well.
5. Cut your cabbage into strips of about half a centimeter or to your preference.
6. Heat oil in a pan over medium heat and add your sliced cabbage with a tablespoon of Shaoxing wine and fry for about 30 seconds. It just needs to soften a little. Then remove the cabbage from the pan.
7. Add some more oil to the pan and fry your chicken. Stir-fry your chicken until it's done. Depending on how big you cut it, this will take about 3-6 minutes. Then remove your chicken from the pan.
8. If necessary, add another tablespoon of oil to the pan along with your garlic, ginger and white spring onion. Let this fry for about 30 seconds and then add another tablespoon of Shaoxing wine. Mix everything well and let the Shaoxing wine evaporate, this should take about 30 seconds, then add 2 teaspoons of Gochugaru. *you can also replace this with another red aromatic chilli powder such as Kashmiri or cayenne chilli powder. Let this fry for 30 seconds and continue to mix well. Then add two tablespoons of Lao Gan Ma. Turn your heat up to high and then add your cooled rice. Stir fry this for a minute and then add a tablespoon of soy sauce and give it a good mix.
9. Now add your washed and drained peanuts.
10. Now add salt, sugar, and white pepper and again mix your rice well.
11. Then add add your cabbage, chicken and green spring onion. Turn off the heat and mix everything together well.