Fried Rice

House Special Fried Rice

I love good fried rice and this fried rice is as good as any you will find at a restaurant and better than most.  It's well worth the time to make it at home from scratch.   The recipe makes a ton and it freezes well.  Don't try to cut corners and use some other kind of sausage; the Lap Xuong makes a big difference.

4 cups parboiled (converted) rice
5 cups
chicken stock
3 eggs, beaten
2 lbs
cooked shrimp cut into " pieces
lb
sliced mushrooms
1 cup
frozen peas, thawed
2 tbl (total) canola oil
1 tbl
minced ginger
1 tbl
minced garlic
2 stalks minced celery
1 lb sweet Chinese sausage, diced into " pieces (look for Lap Xuong, Lap Cheong, or Lap Chong at your local Oriental food market)
6 green onions, sliced
cup soy sauce
1 oz
rice wine vinegar
1 oz oyster sauce

Preheat the oven to 375. Put 2 cups of rice into one meatloaf pan and 2 cups into a second meatloaf pan then add 2 cups of chicken stock to each pan and a bit of canola oil to each to keep the rice from sticking and stir well.  Cover the meatloaf pans tightly with aluminum foil.  Put the pans into the oven for 1 hour and 15 minutes.  (DO NOT try to put all the rice and stock into a single pan, the heat will take too long to reach the center of a big pan and the rice won't cook properly)

Heat 1 tbl of canola oil in a large, tall, 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.  Add another 1 tbl of canola oil to the frying pan and the sausage, mushrooms, and celery.  Cook for 4 minutes.  Add the ginger, garlic, peas, and of the green onions and cook for 1 minute.   Add the cooked rice, soy sauce, vinegar, 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.

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