fried rice night

A few weeks ago, I had my coworkers over for fried rice night. We made three different types of fried rice: shrimp, Chinese sausage, and ground pork. There’s really not a correct way to make fried rice, nor is there really a set list of what ingredients need to go in a fried rice. Heck, there are plenty of nights where I make leftover medley fried rice! With that in mind, the below recipe is just something to reference. Feel free to add more or less of a particular ingredient, depending on how salty, flavorful, or spicy you like your food.

Ingredients (serves 4-6)

  • roughly 6 cups cooked white rice (from 2 cups uncooked)
  • 1 medium size white onion, diced
  • some sort of protein (we used 3/4 pounds of large peeled and de-veined shrimp, 4 links of Chinese sausage diced, and 1 pound of ground pork)
  • 2 eggs
  • 1 cup frozen peas and carrots
  • 2-3 green onion stalks, including white parts, diced
  • 2-3 tablespoons soy sauce
  • 1 tablespoon sesame oil (optional)
  • 1 teaspoon of some sort of spicy ingredient like red chili garlic sauce, sriracha, etc. (optional)
  • S&P
  • Cooking oil

Heat wok or deep skillet on high heat. When hot, add 1 tablespoon of oil. Beat the eggs in a small bowl and pour into the skillet, using a spatula to swirl around the mixture until all of the egg is cook. Basically a thicker version of scrambled eggs. It’s fine if the egg breaks, you want to have small-to-medium chunks of egg. Set the cooked egg aside in a bowl.

Reheat the wok and pour in 1 tablespoon of oil. Cook the protein you have. If it’s shrimp, season the shrimp with S&P (and some cayenne if you want a kick) and sear each side of the shrimp until it turns pink and puffy. Once the shrimp is cooked, set aside the cooked shrimp in a bowl as well. If you are using ground pork or beef or chicken chunks or Chinese sausage, it’s fine to leave the meat in the wok. I usually just remove the shrimp because you don’t want it to become overcooked and tough.

Next, add the diced onions, adding in oil, if necessary. Saute for 3-4 minutes, or until the onion is translucent, soft, and cooked. Add the frozen peas and carrots. Stir until the frost melts. Then add the cooked rice, making sure all the ingredients are evenly spread. Add the soy sauce, spicy sauce, and sesame oil. Stir and then add S&P for taste. Add different amounts of soy, spicy, sesame oil, and S&P until you are satisfied with the overall taste.

Fold in the green onion and egg (and shrimp) back into the mixture. And you’re done!

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Everyone hard at work!

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Maria’s shrimp fried rice

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Karyl’s Chinese sausage fried rice

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Laurie’s ground pork fried rice

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Fun times =)

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