- Yield: 4 to 6 Servingsas part of multicourse meal
- 4 cups (600 g) leftover, previously chilled cooked rice
- 1 teaspoon high-heat cooking oil
- 2 eggs, beaten
- 2 links Chinese sausage, diced
- 2 green onions (scallions), minced
- 1 teaspoon soy sauce
- 2 teaspoons rice wine
- 2 teaspoons fish sauce (or substitute with soy sauce)
- Freshly ground black pepper to taste
How to Make It
- Gently separate the rice grains with a fork, taking care not to smush them.
- In a wok or large pan over medium heat, add the oil and swirl to coat. When the oil is hot, add the eggs and quickly stir. Cook until they are almost set. The eggs should still be slightly runny in the middle. Remove the eggs to a bowl and wipe the wok clean with paper towels.
- Set the wok over medium-low heat. When the wok warms, add the Chinese sausage and let the fat render for about 2 minutes. Take care not to burn the sausage! If it starts to darken too quickly, turn the heat to low. Remove the sausage to the same bowl as the eggs, leaving as much of the sausage fat in the wok as possible. You should have about 1 tablespoon of sausage fat in the wok. If you don’t, add enough cooking oil to the wok to equal about 1 tablespoon. Swirl to coat the wok and turn the heat to high.
- When the oil is very hot, add the green onions and stir-fry for 15 seconds. Add the cooked rice, breaking up any additional clumps with your spatula. Spread the rice all around the wok surface area and let the rice heat up, untouched, until you hear the bottoms of the grains sizzle, about 1 minute. Use the spatula to toss the rice, again spreading the rice out over the surface of the wok and let cook for 1 minute.
- Add the soy sauce, rice wine, fish sauce, pepper, egg and the Chinese sausage to the wok, tossing to mix the rice evenly with the ingredients. Break up any clumps of rice and egg with your spatula. Repeat the tossing, spreading and 1-minute frying until each and every grain of rice is heated through. Taste and adjust with additional soy sauce if needed.