Real Recipes From Real Home Cooks ®

original fried rice

(1 rating)
Recipe by
DJ Hoppe
Lovington, NM

This is the family fave fried rice I make at home all the time. It uses lap cheong sausage which is slightly sweet and gives a great taste to the dish. It is a cured sausage and keeps well for a very long time. If you can't find it, you can use any meat, just marinate it in a little soy sauce and sherry, add 1 Tblsp oil for cooking it. The sauces and cooking methods are the key. Don't be afraid of the fish sauce, it won't ruin the dish, but it gives a complimentary bitterness against the sweetness of the sausage. The oyster sauce adds a smoky depth to the dish, doesn't taste like oysters.

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 15 Min

Ingredients For original fried rice

  • 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
  • 2
  • 1
    clove minced garlic
  • 1
    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
  • 3
    green onions
  • 1 c
    chopped carrots, or green peas, or combination of any chopped vegetable that you like in your fried rice

How To Make original fried rice

  • 1
    In 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.
  • 2
    Add 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.
  • 3
    Add 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.
  • 4
    Making 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.
  • 5
    Mix 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.
  • 6
    Add 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!

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