I couldn’t in good conscience post about a Jewish delicacy (coconut macaroons) on one day and not follow it up with a post on Chinese food, so here I am restoring some balance in the world.
This week’s Fryday post was made possible by my mother, in more ways than one. Because not only is this best-ever fried rice recipe hers, but we made this together when I was home last weekend, and I wouldn’t be here (or anywhere) typing this out if not for her either. So thanks, Ma (谢谢妈妈)! I hope I do you proud.
What makes this fried rice so darn good is the Chinese sausage (pictured above and below). If you’ve never had Chinese sausage, also known as Lap Chong, you must. It’s sweet, smoky and salty, and it tastes like nothing else. You can easily get it at any Asian supermarket, and I’ve even seen it at Costco.
Once you’ve had fried rice with Chinese sausage, you’ll have a hard time going back to the boring, wannabe, regular stuff at your local Ming’s/Golden Dragon/whatever-they-call-it Chinese place. This fried rice is the real deal, and this sausage is the secret magic ingredient minus the hiding. You very much want this stuff plain sight. Let’s do this.
This recipe (enough to serve 6) calls for about four Chinese sausages, diced up real nice, plus a handful of other ingredients. Full recipe instructions at the bottom of this post, but follow along for some of the highlights.
While not the MVPs, the peas and eggs play very important supporting roles in this dish. The diced mushrooms make a cameo appearance, but you can do without them if you’re not into sharing the spotlight. The mushrooms also make the rice a little gray, so they have that going against them too. But I love them and included them anyway.
Here are the sausage, peas and mushrooms existing as one happy food group. The eggs we scramble and cook first, remove, and dump back into the rice mixture when we’re ready for it.
How about now? Next, throw in the rice, the eggs, the seasonings, mix, and there you have it! Give this best-ever fried rice a try.
Wanting to manage expectations, I debated whether or not to dub it the best. Brian quickly settled the matter when he expressed about a dozen different times how much he loved it and hoped I would make it for him again soon. Brian, my boyfriend, is Jewish. His people know a thing or two about good Chinese food.
And on that note, I hope you have a fantastic weekend!
As always, TGIFryday.
- 2 tablespoons olive oil
- 4 eggs, scrambled
- 4 sausages, cubed
- 2 cups green peas
- 4-5 cups cooked rice
- ½ teaspoon salt, more to taste
- ¼ teaspoon white pepper
- 1 teaspoon chicken flavor bouillon
- Heat oil in large nonstick pot over high heat. Throw in scrambled eggs when ready, scrambling more as it cooks. Remove eggs from heat when cooked.
- Reduce heat to medium and cook the diced Chinese sausage, stirring frequently to avoid burning. Cook until the color darkens, about 4 minutes.
- Turn up the head just a tad, and drop in the peas. Cook and stir for 1 minute.
- If using, add the mushrooms to the mixture. Continue mixing and cook for 2 more minutes.
- Once the sausage, mushrooms and peas have cooked, lower the heat to medium-low and drop in the cooked rice. Mix until mostly even.
- Next, take the cooked eggs and add them to the mixture. Add salt, white pepper and chicken flavor bouillon, mix well.
- Once the rice is mixed and salted to your liking, turn off the heat and serve.