Fried Rice

House Special Fried Rice

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. This dish cooks very quickly

2 cups parboiled (converted) rice
2½ cups chicken stock
2 eggs, beaten
1 lb cooked shrimp cut into ½" pieces
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
2 tbl soy sauce
2 tsp dark soy sauce
2 tbl oyster sauce
2 tbl Shaoxing wine (regular rice wine will do if you don't have Shaoxing wine)
1 tbl sesame oil
½ tsp white pepper

canola oil

Preheat your oven to 350°.  Put the rice into a meatloaf pan and then add the chicken stock and a tablespoon or so of canola oil to keep the rice from sticking and stir well.  Cover the meatloaf pan tightly with aluminum foil.  Put the pan into the oven for 1 hour and 15 minutes.  Take the rice out of the oven, leave the aluminum foil on, let it cool to room temp, then put it in the fridge overnight.

Now get ready to make the fried rice. This dish cooks very quickly and preparation is everything. If you put everything in separate bowls and set them next to the stove it's much easier. Put the eggs in a bowl and beat them. Cut the shrimp and put them on a paper towel lined plate. Slice the sausage and mushrooms and put them in another bowl. Put the peas & carrots, ginger, garlic, and ½ of the green onions in a third bowl. Add the soy sauces, oyster sauce, rice wine, sesame oil, and white pepper to a smaller fourth bowl. Set the plate and bowls along with the rice you cooked the night before near your stove.

Turn the heat to medium high under a wok or large tall sided frying pan and drizzle in a bit of canola oil.  Add the eggs and fry them until they are fully cooked breaking them into pieces as you cook them.  Transfer the eggs to the paper towel lined plate with the shrimp that you set to the side earlier.

Turn the heat down to medium and add a bit more canola oil to the frying pan.  Add the sausage and mushrooms and cook for 4 minutes.  (Medium heat is important in this step as the sausage has a lot of sugar in it and high heat will burn it easily.)

Add the peas & carrots and turn the heat back to medium high. Stir well. Now add the ginger, garlic, and ½ of the green onions. Cook for 1 minute while stirring well.

Now add the cooked rice and keep stirring as the rice heats up.  When the rice is hot, add the cooked eggs, shrimp, soy sauces, oyster sauce, 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.

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