House Special Fried Rice

I love good fried rice and this fried rice is as good as any you will find at a restaurant.  There are two things that make a big difference with fried rice.  First the rice needs to be leftover, cold rice, that was made a day earlier, and second don't try to cut corners and use some other kind of sausage.  Real Chinese Lap Xuong makes a big difference.

2 cups parboiled (converted) rice
2 cups
chicken stock
eggs, beaten
sweet Chinese sausage, cut into " to " pieces  (Look for Lap Xuong, Lap Cheong, or Lap Chong at your local Oriental food market)
sliced mushrooms
1 cup
frozen peas & carrots
2 tsp
minced ginger
2 tsp minced garlic
green onions, white parts and green parts, sliced into " pieces
cup soy sauce
2 oz oyster sauce
1 lb
cooked shrimp cut into " pieces

canola oil

Preheat the oven to 350.  Put the rice into a meatloaf pan and then add the chicken stock and a tsp or so of canola oil to keep the rice from sticking and stir well.  Cover the meatloaf pan tightly with aluminum foil.  Put the pan into the oven for 1 hour and 15 minutes.  Take the rice out of the oven, leave the aluminum foil on, let it cool to room temp, then put it in the fridge overnight.

Heat a bit of canola oil in a large, tall sided, frying pan or wok and turn the heat to medium high.  Add the eggs and fry them until they are fully cooked breaking them into pieces as you cook them.  Transfer the eggs to a paper towel lined plate.  Turn the heat up to high and add a bit more canola oil to the frying pan.  Add the sausage and mushrooms and cook for 4 minutes.  Now add the peas & carrots, ginger, garlic, and of the green onions and cook for 1 minute.   Add the cooked rice, soy sauce, oyster sauce, cooked eggs, and shrimp.  Stir well and cook until everything is hot and no more.  Transfer to a serving dish, garnish with the remaining green onions, and serve.