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|
||cooked shrimp cut into ½" pieces|
||frozen peas, thawed|
|2 tbl (total)||canola oil|
|2 stalks||minced celery|
|1 lb||sweet Chinese sausage, diced into ½" pieces (look for Lap Xuong, Lap Cheong, or Lap Chong at your local Oriental food market)|
|6||green onions, sliced|
|½ cup||soy sauce|
||rice wine vinegar|
|1 oz||oyster sauce
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 ½ 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.