Chinese Fried Rice
From zhenli 15 years ago
- 15 minutes to make
- Serves 4
”Be prepared for very flavorful fried rice!”
Ingredients
- 4 cups cooked white rice (lightly packed) shopping list
- 3 chinese sausages, chopped shopping list
- 3/4 cup frozen peas and carrots, thawed (optional) shopping list
- 1 egg, beaten shopping list
- 2 tbsp veg oil shopping list
- 2 tbsp soy sauce shopping list
- 2 tbsp fish sauce shopping list
- 1/2 tsp dark (thick) soy sauce shopping list
- 1 clove garlic, finely chopped shopping list
- 1/2 tsp kosher salt, if using table salt use a tiny pinch shopping list
- fresh ground black pepper shopping list
How to make it
- Lightly coat the wok or large saute pan with cooking spray and fry the egg on medium heat. When cooked, set aside in a small bowl.
- Toss peas and carrots in the pan with just a little bit of your oil. Once cooked, set aside.
- Toss in chinese sausage and saute until fragrant, about 2-3 minutes.
- Turn up the heat to high and add all of the cooked rice followed by soy sauce, fish sauce, dark soy sauce, garlic, and salt.
- Drizzle the veg oil over the rice mixture. Make sure all ingredients are well incorporated.
- Fry for 3-4 minutes, then add the egg and peas and carrots and fry for another couple of minutes.
- Add the ground black pepper at the end, if desired.
- Before transferring the fried rice onto a large serving dish, do a taste test to see if you prefer it saltier. If so, add a couple of squirts (or more) of soy sauce only, not salt, fish sauce or dark soy sauce.
- **You may omit the dark soy sauce if you can't find it at the store. Your fried rice won't be as dark. The dark (thick) soy sauce is the key ingredient to giving your fried rice the dark color.
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