Daytime Online

Chinese Fried Rice

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By Jaden Hair

Published: February 25, 2009

2 eggs, beaten

1 teaspoon cooking oil

1 cup diced Chinese sausage

4 cups leftover cooked rice, grains separated well

2 stalks scallion, minced

1 teaspoon soy sauce

2 teaspoons fish sauce (or substitute with soy sauce)

2 teaspoons rice wine

freshly ground black pepper

In a wok or large saute pan over medium heat, add the cooking oil and swirl to coat the wok. When the oil is hot, add the eggs and quickly stir to cook and break up the eggs until they are almost set. The eggs should still be slightly runny in the middle. Remove the eggs to a bowl and wipe the wok clean with paper towels.

Return the wok to medium-low heat. As the wok begins to warm up, add the diced Chinese sausage and let the fat render (cook out) of the sausage for about 2 minutes. Take care not to burn the sausage! If it starts to darken too quickly, turn the heat to low. Carefully remove the sausage to the same bowl as the eggs (it doesn't matter if they get mixed in together), leaving as much of the sausage fat in the wok as possible. You should have about 1 tablespoon of sausage fat in the wok.

If you have less than 2 teaspoons, add enough cooking oil to the wok to equal about 1 tablespoon, swirl to coat the wok and turn heat to high. When the oil is very hot, add the scallions and stir fry for 15 seconds. Add the cooked rice, breaking up any clumps with your spatula. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle. Use the spatula to toss the rice, again spreading the rice out over the surface of wok. Add the soy sauce, rice wine, fish sauce, black pepper and toss. Let the rice heat up again, until you hear it sizzle. Add the egg and the Chinese sausage back into the wok, tossing to mix the rice evenly with the ingredients. Break up any clumps of rice and egg with your spatula. Let everything heat back up again, until the rice grains are so hot they dance!

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