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.
4 cups cold cooked long-grain white rice
2 tablespoons plus 2 tsp. vegetable oil
1 small onion, chopped
1 tablespoon chopped ginger
1 teaspoon chopped garlic
2 Chinese sausages (lop chong)*, diced, or 4 slices thick-cut bacon, chopped
7 ounces asparagus, cut into 1-in. pieces
3 large eggs, beaten
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 tablespoon toasted sesame oil
1 green onion, sliced
Soy sauce (optional)
How to Make It
Break up large clumps of rice with a fork. Heat 2 tbsp. vegetable oil in a wok or large frying pan (not nonstick) over medium-high heat. Add onion, ginger, garlic, and sausages and cook, stirring constantly, until fragrant, about 30 seconds. Add rice and cook, stirring often, until each grain of rice is dry and fluffy, 2 to 3 minutes. Add asparagus and cook until bright green, about 1 minute.
Push rice to outsides of wok to create a well in the center. Add remaining 2 tsp. vegetable oil. Pour eggs into well and cook, stirring occasionally, until large curds form and eggs are fully cooked, about 2 minutes.
Add salt, white pepper, and sesame oil and toss rice until all ingredients are well combined. Sprinkle with green onion and serve with soy sauce if you like.
*Find Chinese sausages at East Asian markets.
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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.
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!
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