Fried Rice
2 servings
- 1 egg (whisked)
- 2 green onion OR garlic scapes
- 1 pinch sugar
- 15 ml soy sauce, or to taste
- 10 ml msg / chicken stock powder
- 15 ml neutral oil
- 125 ml assorted chopped veggies. frozen works well
- 250 ml (dry) jasmine / sushi rice, day old, or very freshly cooked, preferably rinsed
- 2-3 chinese sausages, thinly sliced
- Gather all ingredients
- If using day old rice, break up the rice into individual grains
- Preheat 2 tbsp oil in wok over max heat until smoking
- Pour egg into the shallow oil pool. Allow to cook, poofing the egg up, for 5-10 seconds. Flip, then immediately slide back into original bowl
- Preheat wok until smoking again. Cook Chinese sausage for 30-60 seconds, until light char occurs, or just cooked through. Return cooked sausage to egg bowl
- Preheat wok until smoking again. Ensure there’s a bit of oil in the pan. Cook the rice for 30-60 seconds, flipping and tossing to get the wok hei smokiness / slight char on each grain of rice. Return rice to bowl with egg / sausage
- Preheat wok until smoking again. Cook veggies until slight char occurs.
- Add all ingredients to the wok, including green onion, egg / rice / sausage, veggies, and sauces / spices. Cook 30-45 seconds until heated through
Notes
- Source: Experience
- It’s best if you can remove the flame guard over the burner, to produce a straight jet of flames onto your wok
- Always use max heat
- Garnish with more fresh green onion
- This is a smokey dish! Turn your hood fans to max, open doors, and consider turning on other fans to ensure good air flow
- Add frozen peas, shrimp, canned salmon as desired. It’s good to use fresh, seasonal, and local ingredients
- This recipe is very adaptable. These steps use a good technique, but feel free to add / substitute ingredients