So I received a blog request last week and it was for how to make fried rice...my way. I hope you enjoy it as much as my husband and I do. Now for this recipe, I've used sweet Chinese pork sausage. You can purchase these packages for about $5-$6 at your local Asian market. If not, try finding a Thai market to be more specific. But all that aside, know that you can substitute this meat for other protein such as chicken, pork, shrimp or tofu. Make sure all your proteins are always cut into bite sized pieces, for the enjoyment of mastication.
For a reduced sodium version of the recipe do try Kikkoman's reduced sodium. But once again, if you every make a trip to a Thai market, I highly recommend getting Healthy Boy brand mushroom flavored soy sauce. This soy sauce is great for stir-fries and this fried rice.
But first things first, make about 2 cups of uncooked rice. The key to non-mushy fried rice is non-mushy rice and less moisture in general. You'll see what I'm talking about. But make your rice ahead of time so you can fluff and let cool before you add it into the mix. This recipe will serve up to 5-6 people. This also works great as leftovers for up to 2 days in the fridge.
Here's what you'll need:
Cooked and cooled rice (however much 2 cups of uncooked rice yields)
1-1 1/2 lbs of bite-sized Meat (Chinese sausage, chicken, pork, shrimp or crab)
3-4 Large Eggs
1 1/2 Cup of thawed and dried Carrots and Peas
1 Large Onion diced
4-5 Cloves of minced Garlic
3-4 Tablespoons of Soy Sauce
4 Tablespoons of Oil (Olive or Canola)
3 Sprigs of entire Green Onions chopped
Sprigs of Cilantro for garnish
Salt and Pepper
Condiments:
Limes (depending on how sour you like it)
Fish Sauce
Thai chilies cut up
Ketchup
Mae Ploy Chicken sauce
Pots, Pans and Misc:
A wok or large pot
A frying pan
Paper towels
A plate
- Let's start by prepping, shall we? Scramble your eggs with a little salt and pepper to taste. Add a teaspoon of Soy Sauce and whisk eggs.
- In the frying pan, add 2 tablespoons of oil and make sure the pan is really really hot before you pour in the eggs. If you use 4 eggs you can separate the egg batter into two separate batches to fry. Once the pan is steaming hot, add the eggs and let it bubble and get a little golden before you turn it over. Flip the egg to cook the other side. Repeat if you have 2 batches to make.
- Place a paper towel on the plate and place the fried egg on it. Use extra paper towels to remove excess oil. Set the eggs aside to let cool.
- Once the egg is cooled, cut eggs into tiny 1 inch strips. It doesn't have to be exactly 1 inch just make sure its enough to look great mixed with rice and all the other ingredients.
- In the wok/large pot, heat the remaining oil over medium. We're going to add our garlic and we don't want to burn the flavor, just sweat it. Add garlic and stirring frequently, let it sweat and release it's natural aromas for about 30 seconds. Add onion and continue to stir until onions are tender.
- Add the meat. If you use Chinese sausage, the meat must be pre-cooked prior to adding into the wok. If you use the other meats, just add in raw and cook till the pinkness is no more.
- Add the thawed/dried Carrots and Peas and sliced eggs. I say dried because too much moisture from these guys will get the fried rice mushy and that's not where we are going. Right? Right.
- Once the ingredients are mixed well, add the rice and drizzle all the soy sauce on the rice. Start working the soy sauce through the rest of the ingredients. Stirring and frying that rice until the white of the rice has become brown from the soy sauce. If that's not enough sauce, don't be shy, add a little more at a time until you reach a desired coverage.
- Finally add green onions. Keep stirring so that everything is evenly distributed. Add salt and pepper to taste.
- Garnish with Cilantro and serve! Enjoy a combination of condiments. I like to add a little fish sauce, squeeze half a lime, add some Thai chilies and squirt some ketchup on my fried rice. Hmmm...Aroi mak mak (Very good in Thai).
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