I love good fried rice and this fried rice is as good as any you will find at a restaurant. There are two things that make a big difference with fried rice. First the rice needs to be leftover, cold rice, that was made a day earlier, and second don't try to cut corners and use some other kind of sausage. Real Chinese Lap Xuong makes a big difference.
| 2 cups | parboiled (converted) rice |
| 2½ cups | chicken stock |
| 2 | eggs, beaten |
| ½ lb | sweet Chinese sausage, cut into ¼" to ½" pieces (Look for Lap Xuong, Lap Cheong, or Lap Chong at your local Oriental food market) |
| ½ lb | sliced mushrooms |
| 1 cup | frozen peas & carrots |
| 2 tsp | minced ginger |
| 2 tsp | minced garlic |
| 3 | green onions, white parts and green parts, sliced into ¼" pieces |
| 1 lb | cooked shrimp cut into ½" pieces |
| 3 tbl | soy sauce |
| 3 tsp | dark soy sauce |
| 2 tbl | oyster sauce |
| 2 tbl | rice wine |
| 1 tbl | sesame oil |
| ½ tsp | white pepper |
| canola oil |
Heat a bit of canola oil in a large, tall sided, frying pan or wok and turn the heat to medium high. Add the eggs and fry them until they are fully cooked breaking them into pieces as you cook them. Transfer the eggs to a paper towel lined plate. Turn the heat up to high and add a bit more canola oil to the frying pan. Add the sausage and mushrooms and cook for 4 minutes. Now add the peas & carrots, ginger, garlic, and ½ of the green onions and cook for 1 minute. Add the cooked rice, cooked eggs, and shrimp. Now add the soy sauces, oyster sauce, rice wine, sesame oil, and white pepper. Stir well and cook until everything is hot but no more. Transfer to a serving dish, garnish with the remaining green onions, and serve.