Special Fried Rice

Ingredients & Cooking Directions for Special Fried Rice

Kitchen Equipment used in this Video

Chopsticks: http://amzn.to/2nCHH7s     

Cutting board: http://amzn.to/2nIWCxy     

Clear bowls: http://amzn.to/2nAy4Um   

Whisk: http://amzn.to/2nCZo70    

Wok: http://amzn.to/2nd5qZN

Wooden spoon: http://amzn.to/2nQPsI7   

Paper towels: http://amzn.to/2nBPAru  

Square plate: http://amzn.to/2mT5fCw    

Cooking brush:  http://amzn.to/2nxrqSh  

Ramekins: http://amzn.to/2mZFgrM  

Small whisk: http://amzn.to/2n8Bzke  

Long chopsticks: http://amzn.to/2mSw6yK  

Estimated Servings: 4-5

Prepare Sausage, Chicken & Shrimp

½ cup diced Chinese sausage 

½ teaspoon minced garlic

½ teaspoon minced shallot

6 ounces chicken, cut into small pieces

6 ounces shrimp, peeled & deveined

1.    Turn stove on medium low heat and add Chinese sausage to a pan or wok. Allow the sausage to render about 1 teaspoon of fat but be careful not to let it turn too dark (this should take about 2 minutes). If it starts to turn dark, turn your heat to low.

2.    Then transfer them to a plate covered with paper towels so it can absorb the grease and set aside.

3.    To cook the chicken and shrimp, use the reserved oil left over from cooking the Chinese sausage. Turn stove on high heat and add in garlic and shallot stir frying them for about 30 seconds or until fragrant.

4.    Add in the chicken and stir fry for about 4-5 minutes or until fully cooked and no longer pink.

5.    Move the chicken to one side of the wok and add in shrimp for about 30 seconds on one side and then flip them over and cook them for 30 seconds on the other side until they turn pink and are fully cooked. Transfer chicken and shrimp on a plate and set aside.

Scramble the eggs

½ teaspoon vegetable oil

2 large eggs

1.    Brush oil into a pan or wok and turn your heat on medium heat.

2.    Crack 2 eggs in a bowl and whisk them up. Pour the eggs into the pan or wok and scramble the eggs breaking them up in small pieces so that there will be bits of eggs throughout the fried rice.

3.    Transfer eggs to a plate and set aside.

Fry the Rice

1 teaspoon vegetable oil

1 teaspoon minced garlic

4 cups day old chilled cooked rice

1.    Break up clumps in the rice.

2.    Turn stove on high heat and add in oil. When the oil is hot, add in garlic stir frying them for about 10-15 seconds or until fragrant.

3.    Add in the rice continuing to break up the clumps and toss the rice with the garlic. Spread the rice around the wok in one layer and leave it untouched for about 1 minute until the bottom rice grains sizzle and crackle. Then stir fry the rice and repeat the spreading/stir frying process 2-3 more times to ensure all rice grains cook evenly.

Assemble the dish

2 teaspoons soy sauce

1 teaspoon fish sauce 

1 teaspoon rice wine 

1 teaspoon sesame oil 

2 teaspoons sugar 

½ cup diced carrots, thawed

½ cup frozen peas, thawed

½ teaspoon ground black pepper

1.    Make the stir fry sauce by combining soy sauce, fish sauce, rice wine, sesame oil and sugar. Whisk the sauce until sugar is completely dissolved.

2.    Pour the sauce into the rice, stir frying it until every grain of rice get coated with the sauce. Then do the spreading/stir fry method 2-3 more times.

3.    Pour in the sausage, chicken, shrimp, eggs, carrot, peas and pepper to the rice and stir fry for 1-2 minutes until all the ingredients are heated through and combined.

4.    Taste the rice and adjust seasoning if needed. Serve immediately.

Enjoy!