Chinese Fried Rice
This Chinese Fried Rice is a quick, flavorful comfort food! Packed with savory sausage, veggies, and perfectly cooked rice, it’s a versatile meal the whole family will love.
Equipment
- Wok or large skillet
- Spatula
- Cutting board and knife
- Measuring Spoons
Ingredients
- 2 tablespoons cooking oil
- 4 cloves garlic minced
- 2 Chinese lap cheong sausage cut into small pieces
- 2 large eggs lightly beaten
- 1 cup frozen mixed vegetables thawed
- 4 cups overnight steamed rice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 3 dashes ground white pepper or black pepper
- salt to taste
Instructions
- Begin by gathering all your ingredients. Make sure your rice has been cooked and refrigerated overnight, as this will help achieve the perfect texture when frying. Thaw the frozen vegetables and mince the garlic.
- In a wok or large skillet, heat the cooking oil over medium-high heat. Allow it to get hot but not smoking, which is key for frying.
- Add the minced garlic to the hot oil and sauté for about 30 seconds, just until fragrant. Be careful not to burn it. Next, toss in the chopped lap cheong sausage and cook until slightly browned, about 2-3 minutes.
- Push the garlic and sausage to the side of the pan. Pour the beaten eggs into the skillet and scramble them, mixing them into the sausage and garlic once they begin to set.
- Stir in the thawed mixed vegetables, cooking for another minute until they are warmed through. Then, add the overnight steamed rice. Break apart any clumps and ensure everything is well mixed.
- Drizzle the soy sauce, fish sauce, and oyster sauce over the rice. Sprinkle in the ground white or black pepper and salt to taste. Toss everything together, ensuring each grain of rice is coated with the sauces.
- Once everything is heated through and well combined, remove from heat. Serve your Chinese Fried Rice hot, garnished with green onions if desired.
Notes
- Use day-old rice for the best texture; freshly cooked rice tends to be too sticky for frying.
- Try garnishing with chopped green onions, sesame seeds, or a drizzle of sesame oil for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.