Prep Time: 30 minutes Cook Time: 15 minutes Serves: 6-8
Another heavy rotation meal for us is fried rice. I make it every so often when I have leftover rice but it’s good comfort food and I like it because it’s another one pan meal and you can change it up to add whatever you like or have on hand. Most of the work is done upfront in prepping to make the meal. I had gone to the grocery store this morning for the week and prepped all of my veggies when I got home and made my rice in advance in a rice cooker while I was eating my lunch. Therefore, when we got home from practices today, all I had to do was sauté everything together in a pan. Fried rice is best made from leftover rice or refrigerated rice. It’s basically a catch-all meal with whatever you have in your fridge and I like to sneak in veggies without the family knowing so I chop everything very small. Here’s what I used in my fried rice today but you can use whatever vegetables you have in your fridge.
- 6 cups of cooked white rice, refrigerated is best
- 6 0z. of Chinese Sausage or Vietnamese Lạp Xưởng (1/2 bag), chopped into bite-size pieces (You can substitute with bacon, chicken, shrimp, tofu…whatever you like)
- 2 cloves of garlic, minced
- 2 shallots, finely minced
- 1/4 red onions, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 scallion, chopped for garnishing
- 1/4 cup of shiitake mushrooms, finely chopped
- salt and pepper (for veggies)
- 1-2 eggs
- 2 Tablespoons of light soy sauce
- 2 Tablespoons of Vietnamese fish sauce (If you don’t have fish sauce then you can add more soy sauce)
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of sea salt
- 4-5 dashes of sesame oil
- pinch of red chili pepper flakes
I started by pre-mixing my sauce ingredients in a small bowl and set it aside.
Then I sprayed my cooking pan with PAM cooking spray and that’s all the oil I used and turned the stove on to Medium Low heat. I added in all of the chopped vegetables and sautéed them for 2-3 minutes before adding in the garlic. Then I sprinkled some salt and pepper on top.
I had already browned the sausage in a separate pan and added them into the vegetable mixture.
Then I added in the cold rice.
After the rice was added I added in my sauce mixture and mixed it in until it was thoroughly combined. I then created a little pocket in the center and cracked 1 egg onto the bottom of the pan. I just used my spatula to mix it around like scrambled eggs and when it was close to being done I mixed the egg into the rest of the rice mixture.
Then I sprinkled some chopped scallions on top to serve.
I usually don’t have Vietnamese Lạp Xưởng on hand so I typically make my fried rice with leftover chicken and/or bacon. Everything’s better with bacon! I’ve even made it with shrimp before. You can add whatever protein you have left from another meal. Some people add chopped carrots or frozen peas to their fried rice although that’s not very typical of Vietnamese fried rice. I’ve added links to Amazon for the Asian products because they seem to sell everything these days, in case you are not near an Asian super market. Hopefully it will give you an idea of the brands that I tend to use also. If you’re still not feeling adventurous enough to try Vietnamese fish sauce yet you can just use more soy sauce but there is NO substitute as good as the fish sauce! Trust me, my husband has learned this the hard way.
I hope you can take away the method of making fried rice from me and make it your own.