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1
Cook the rice: over high heat, boil the water and add the butter and salt.
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2
Into the boiling seasoned water, add the rice and stir for a few moments until it ceases to clump and stick to the pan, then reduce the heat to low and cover.
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3
Check the rice a time or two over the next 10 minutes and stir, returning the cover each time.
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4
When it has absorbed all the water and is tender, it's done (about 12 minutes total).
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5
Set aside to cool.
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6
Cut the boiled chicken pieces, (boiled, skinless, in plain water for about an hour and then de-boned), into consistent-sized bites and place into a medium mixing bowl.
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7
Sprinkle on 1 tablespoon of the soy sauce, the malt vinegar, and the granulated sugar.
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8
Stir carefully, cover with cling wrap and set aside for a few minutes.
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9
Place the cabbage, celery, carrots, and the roughly chopped medium onion in a vegetable steamer and steam them until they reach desired tenderness, OR, sautee these vegetables in a skillet or wok, (using the optional vegetable oil) until they are tender, (about 8 minutes over medium-high heat).
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10
Set the cooked vegetables aside in a covered container where they'll stay warm.
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11
Over high heat, add the canola oil to a wok, (or a large skillet), and then sprinkle in the 2 cups of julienned sweet onions.
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12
Cook them until they are brown, (about 5 minutes), and then stir in 2 cups of the cooked rice, (save the extra rice for another dish).
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13
Fluff up this blend for a minute or so with a large spoon.
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14
Next, add the table salt and 1 tablespoon of the soy sauce to the eggs and blend for a moment with a fork or spoon.
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15
Then add the egg blend to the rice, (still over high heat), and stir frequently until the eggs are done (about 1 minute).
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16
Turn off heat.
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17
Sprinkle the final 1/2 tablespoon of soy sauce over this blend and set aside.
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18
To serve, plate up some of the fried rice, spoon some chicken over it and then top with the desired amount of vegetables.
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19
More soy sauce should be available at the table for those who desire it.
