Original Fried Rice
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- 6 c
- cold cooked rice, day old, whatever... but already chilled and slightly dried out
- 8 oz
- lap cheong sausage (that's about half a pack) sliced
- clove minced garlic
- inch grated fresh ginger root
- 1/4 c
- soy sauce
- 3 Tbsp
- fish sauce (i use 3 crabs brand)
- 1/2 tsp
- sesame oil
- 1 Tbsp
- oyster sauce
- 3 Tbsp
- 2 Tbsp
- green onions
- 1 c
- chopped carrots, or green peas, or combination of any chopped vegetable that you like in your fried rice
1In a heated wok, add the sausage and cook over medium heat until it is warm and has given up most of its oil. Don't burn or over cook. Remove and set to the side.
2Add eggs to the hot wok one at a time, using the sausage grease to fry them. Add a dash of soy sauce or maggi sauce if you like it. Remove, chop and set aside.
3Add a tablespoon of the oil to the wok and whatever oil is still left. Get the wok nice and hot. Add the garlic, ginger, green onion and vegetables. Stir fry for 2 minutes. Remove and set aside.
4Making sure your wok is really hot, add the rest of the oil and all the butter. When the butter is melted and its HOT, add the rice and gently break it apart, coating it with the oil and butter. When the rice is well mixed, let it sit still for a bit at a time till you have lots of browned rice grains all intermixed. This may take a while, be patient. Sit, sizzle, stir, sit, sizzle, stir.
5Mix together all the sauces and the sesame oil. When you rice looks uniform and has fried as much as your happy with, turn down the heat a little and pour the sauce mix all around the wok. Quickly stir the rice to disperse the sauce.
6Add the sausage, vegetables, and eggs back into the rice and stir until all the ingredients are re-warmed. Serve hot and make sure you made enough for leftovers!