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|
||sweet Chinese sausage, cut into ¼" to ½"
pieces (Look for Lap Xuong, Lap Cheong, or Lap
Chong at your local Oriental food market)
||frozen peas & carrots
|2 tsp||minced garlic|
||green onions, white parts and green parts,
sliced into ¼" pieces
|¼ cup||soy sauce
|2½ oz||oyster sauce
||cooked shrimp cut into ½" pieces|
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 ½ 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.