I was never one to crave or seek out fried rice, until Yeen made this for me from leftover takeout rice. Now he has to make double the amount he thinks we need, because I always end up snacking on it between meals, at midnight... really anytime I get peckish.
Serves: 4
Prep: 20 Minutes
Cook: 15 Minutes
Total: 35 Minutes
Ingredients:
-2 cups cooked and cooled white rice (You can also use leftover rice from takeout, fried
or white.)
-1 tbsp vegetable oil
-4 eggs, whisked
-2 links Chinese Sausage, sliced diagonally (Found at your local Asian market or
sometimes Costco)
-1/2 pound Chicken, Beef, Shrimp, Duck, and/or Pork, precooked and sliced (Crispy
Duck will yield the best results.)
-8 oz carrots, sliced
-8 oz peas
-1 small yellow onion, diced
-1/4 cup soy sauce
-1/2 tbsp Oyster Sauce
-1/2 tbsp Chili oil
-Salt and Pepper to taste
-1-2 Green Onions, sliced
Instructions:
1. Cook rice according to instructions. Once cooked, let cool (ideally cooked the day
before).
2. In a large wok, heat vegetable oil over high heat. Add onions, carrots, and peas
and cook until tender.
3. Add Chinese Sausage and cook until browned, about 2-3 minutes.
4. Move the vegetables and sausage into a ring around the wok or skillet, leaving
an open space in the middle like a donut. Crack the eggs into the oil and let them
cook until they are nearly fried, about 2-4 minutes, then scramble the eggs.
5. When the eggs are fully cooked and scrambled, add the rest of the meat and rice
into the mixture. Break up the rice so there are no clumps and mix until the meat,
veggies, and eggs are all combined.
6. Lower heat to medium. Once the rice is mostly reheated, add the soy sauce,
oyster sauce, and chili oil and combine. Make sure the rice is completely coated.
Cook until the rice is completely warmed. Season with salt and pepper.
7. Take the rice off the heat, add green onions, and combine.
8. Serve warm and enjoy.
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