Recipes

[DiAnne]

FRIED RICE

4 cups chilled cooked rice

1 T oil

2 eggs, beaten

2 links Chinese sausage, diced (see below)

2 green onions, minced

1 t soy sauce

2 t rice wine

2 t fish sauce

Gently separate rice grains.

In a wok or large pan over medium heat add oil. When oil is hot add the eggs quickly stir until almost set. Remove to bowl. Wipe wok clean with paper towel.

Set wok over medium-low heat. When wok warms add the Chinese sausage and let the fat render. Take care not to burn. Remove sausage to bowl with eggs. Leave as much sausage fat as possible in wok. If you do not have 1 T add some oil.

Heat wok on high. When the oil is very hot add green onions and stir fry for 15 seconds. Add the rice breaking up any clumps. Spread rice all around the wok surface and let heat untouched (about 1 minute). Turn the rice over and spread out again for 1 minute.

Add the soy sauce, rice wine, fish sauce, egg and Chinese sausage. Toss to mix breaking up any clumps of rice or eggs. Make sure it is heated through. Add black pepper to taste.

I used to have to go to an Asian market to get Chinese sausage but my Costco carries it now. It is really the secret to this recipe. It is called Lap Cheong or Lap Xuong . It comes in different varieties - I use pork. You can use leftover white or brown rice for this. I also use three links and take the casing off before dicing.  Rice wine and fish sauce are readily available in the Asian section of any supermarket. 

[ChynnaBlue]

The chilled or leftover rice part cannot be emphasized enough. I took a cauliflower fried 'rice' recipe I had and tried to convert it to a recipe using actual rice. It would have worked perfectly, except I scooped the rice straight from the rice cooker and into the frying pan. The rice was too wet and soft and made big clumps. It tasted fine, but the texture was off.

Next time I'll know to cook the rice the day before and put it in the fridge until it's ready to go.

[DiAnne]

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@ChynnaBlue wrote:

The chilled or leftover rice part cannot be emphasized enough. I took a cauliflower fried 'rice' recipe I had and tried to convert it to a recipe using actual rice. It would have worked perfectly, except I scooped the rice straight from the rice cooker and into the frying pan. The rice was too wet and soft and made big clumps. It tasted fine, but the texture was off.

Next time I'll know to cook the rice the day before and put it in the fridge until it's ready to go.

---

You are correct.  I made that mistake once also - talk about a mushy mess!  If I am cooking rice I just usually cook a little extra to make fried rice. 

[HonnyBrown]

Dianne, thank you for the recipe, and Chynna thank you for the tip!  I was going to make it tonight, but I'd have to make the rice from scratch.

[ChynnaBlue]

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@HonnyBrown wrote:

Dianne, thank you for the recipe, and Chynna thank you for the tip!  I was going to make it tonight, but I'd have to make the rice from scratch.

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Maybe we'll all be making Fried Rice tomorrow.

[ChynnaBlue]

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@DiAnne wrote:

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@ChynnaBlue wrote:

The chilled or leftover rice part cannot be emphasized enough. I took a cauliflower fried 'rice' recipe I had and tried to convert it to a recipe using actual rice. It would have worked perfectly, except I scooped the rice straight from the rice cooker and into the frying pan. The rice was too wet and soft and made big clumps. It tasted fine, but the texture was off.

Next time I'll know to cook the rice the day before and put it in the fridge until it's ready to go.

---

You are correct.  I made that mistake once also - talk about a mushy mess!  If I am cooking rice I just usually cook a little extra to make fried rice. 

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Whew, I'm glad I'm not alone in that mistake. Thanks for starting your recipe off with chilled rice.

[gkelly]

Thanks for this recipe!  love fried rice but have never had any luck making it at home and mow with the "tip", I will have success!!  Thanks again!

[mousiegirl]

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@DiAnne wrote:

FRIED RICE

4 cups chilled cooked rice

1 T oil

2 eggs, beaten

2 links Chinese sausage, diced (see below)

2 green onions, minced

1 t soy sauce

2 t rice wine

2 t fish sauce

Gently separate rice grains.

In a wok or large pan over medium heat add oil. When oil is hot add the eggs quickly stir until almost set. Remove to bowl. Wipe wok clean with paper towel.

Set wok over medium-low heat. When wok warms add the Chinese sausage and let the fat render. Take care not to burn. Remove sausage to bowl with eggs. Leave as much sausage fat as possible in wok. If you do not have 1 T add some oil.

Heat wok on high. When the oil is very hot add green onions and stir fry for 15 seconds. Add the rice breaking up any clumps. Spread rice all around the wok surface and let heat untouched (about 1 minute). Turn the rice over and spread out again for 1 minute.

Add the soy sauce, rice wine, fish sauce, egg and Chinese sausage. Toss to mix breaking up any clumps of rice or eggs. Make sure it is heated through. Add black pepper to taste.

I used to have to go to an Asian market to get Chinese sausage but my Costco carries it now. It is really the secret to this recipe. It is called Lap Cheong or Lap Xuong . It comes in different varieties - I use pork. You can use leftover white or brown rice for this. I also use three links and take the casing off before dicing.  Rice wine and fish sauce are readily available in the Asian section of any supermarket. 

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@DiAnne wrote:

FRIED RICE

4 cups chilled cooked rice

1 T oil

2 eggs, beaten

2 links Chinese sausage, diced (see below)

2 green onions, minced

1 t soy sauce

2 t rice wine

2 t fish sauce

Gently separate rice grains.

In a wok or large pan over medium heat add oil. When oil is hot add the eggs quickly stir until almost set. Remove to bowl. Wipe wok clean with paper towel.

Set wok over medium-low heat. When wok warms add the Chinese sausage and let the fat render. Take care not to burn. Remove sausage to bowl with eggs. Leave as much sausage fat as possible in wok. If you do not have 1 T add some oil.

Heat wok on high. When the oil is very hot add green onions and stir fry for 15 seconds. Add the rice breaking up any clumps. Spread rice all around the wok surface and let heat untouched (about 1 minute). Turn the rice over and spread out again for 1 minute.

Add the soy sauce, rice wine, fish sauce, egg and Chinese sausage. Toss to mix breaking up any clumps of rice or eggs. Make sure it is heated through. Add black pepper to taste.

I used to have to go to an Asian market to get Chinese sausage but my Costco carries it now. It is really the secret to this recipe. It is called Lap Cheong or Lap Xuong . It comes in different varieties - I use pork. You can use leftover white or brown rice for this. I also use three links and take the casing off before dicing.  Rice wine and fish sauce are readily available in the Asian section of any supermarket. 

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In what area of Costco are these found DIAnne?  I used to see them hanging in China Town windows, and always wondered what they tasted like.  When I was younger, I used breakfast sausages, lol, tasted pretty good, but now, I usually use shrimp and tons of Thai basil, really makes it for me, not to mention fresh red chiles.

[DiAnne]

In my Costco it is in the aisle with the rice, etc.  They do not need refrigeration until they are opened.  I like this sausage chopped up in fried rice but I tried a dish with it whole and did not care for it at all. 

[adoreqvc]

Hi DiAnne,

Looks delish,and many thanks for posting the recipe.