The trick to perfect fried rice is to use cold cooked rice (like leftover takeout) and stir-fry it long enough so that each grain dries out and puffs up. As with any stir-fry, make sure all your ingredients are ready to go before you fire up the pan.
I did not have the sausage on hand but I used all the other ingredients. I served this with sesame wings. My son was at work so he had his meal later. When I walked in the door the first thing he said was the meal was delicious! He always enjoys the meals but he never blurts something like that. This will replace my previous recipe for fried rice.
This tasted great. I subbed in celery I had on hand for the asparagus. The egg turned out great too. This is a versatile and flavorful recipe. It was worth finding the sausage as the flavor really made this dish. And it was quick too. I made the rice the night before (Sunday in my case) when preparing that night's dinner. I will be making this again.
Yum... made this twice...second time with peas & ham instead of asparagus and bacon. So quick and easy and yummy.
I loved this recipe! I got a large order of white rice from the local Chinese take-out place and stuck it in the fridge for a few hours. I made this as a side dish to seared steak, so I left the meat out of the fried rice and added a couple handfuls of arugula instead (after mixing in the scrambled egg). With the meat it could easily be a main dish, but it works really well as a veg side or entree as well. Definitely a keeper!
