Everyone has their version of fried rice. I’d like to share mine, which includes shrimp and Chinese sausages. Green onions are a must (in my opinion) as a final garnish.
While I find this dish satisfies my craving, there is a bit of prep work involved. Cold rice (leftover) works best. Any combination of meat and/or veggies will do.
I use the “Green Pan” line of cookware when I need a non-stick surface, and I absolutely love that they are healthier than regular non-stick pans.
Ready? Here we go ….
Start with the eggs:
Next up, the onions and Chinese sausages:
Now the rice:
Have to get our veggies in:
Add the eggs back in, along with the green onions:
Finally, the shrimp. Stir, stir and mix it up, as Wok with Yan would say!
Deluxe Chinese Fried Rice
Serves 3 – 4 (or in our case, 2 generous servings)
- 4 cups cooked white rice (cold)
- 3 tbsp oil
- 2 eggs, beaten
- 2 green onions (chopped)
- ½ small onion, finely chopped
- 2 Chinese sausages, thinly sliced (We like the Wing Wing brand), *cooked
- 1/4 cup raw shrimp, peeled, deveined and diced
- 1/4 cup frozen peas or frozen mixed vegetables (optional)
- 1 tbsp low sodium soya sauce
- Salt & pepper to taste
- Heat non-stick wok or very large fry pan on medium-high heat. Add 1 tbsp oil and swirl around
- Fry eggs and stir until almost cooked, remove and set aside
- Add 1 tbsp oil to wok, swirl, and then add shrimp. Season with salt and pepper. Cook until pink, remove and set aside
- Add last 1 tbsp oil, swirl and then add onion and sausages, stir until onion is softened
- Add rice. Stir until no clumps remain, approximately 5 minutes (I use a non-stick spatula and large non-stick spoon to break the clumps up)
- Add frozen peas or vegetables
- Add soya sauce and stir thoroughly to combine
- Add green onions and eggs, stir to combine, add shrimp
- Place Chinese sausages on top of your rice before cooking. This is a typical and traditional way to cook them
- If your pan is fairly new and you have no problems with sticking, you can adjust the amount of oil used
- You can double this recipe as I did, if you have a large wok/fry pan. It’s a lot of work, but leftovers are great!