By: May 02, 2011on
I love making fried rice. Because I like to eat it, and also because it’s so basic, delicious and has a ton of varieties – you can cook a different one every day. It’s also perfect for making use of any left-overs from yesterday’s lunch or dinner. As long as you have rice, meat & soy sauce you’re all set.
Kecap Manis soy sauce is very handy to keep in the pantry for that quick fried rice fix. Sweet-salty without being overly powerful and good with almost anything. This recipe is easy-peasy, tasty and savory.
Cook the rice & chill over night. See here for how to cook fluffy white rice.
Slice the sausages into strips, diagonally.
Slice the onions. You can dice ‘em too, I can’t be bothered unless it’s for salsa.
I just slice ‘cos I’m lazy to do the extra work.
Pan-fry the sausages in a pan or wok until crispy golden brown, then place in a bowl & set aside for use later.
Reduce the oil in the pan/wok since frying the sausages produced more grease due to the heating of its fatty bits.
In the same pan/wok, cook the garlic and onion until the onion is translucent.
Add in the chilled rice. And mix mix mix like a mad person. The mad part is optional.
Throw in the frozen veggies. Blend it all together.
Dump in the corn kernels. And move around that spatula once again.
Cooking fried rice is good for exercising my right arm’s muscles!
So I guess I’ll have a buff right arm, and a wimpy left one. Hahaha!
Flavor with Kecap Manis soy sauce to suit your taste.
Splash some Shao Xing cooking wine in. Actually, I did 2 splashes.
Sprinkle on the oregano.
Spoon some lemon grass in.
Grab the bowl of Chinese sausages and add it to the fried rice mixture too. I usually wait until last so the sausage will retain its crispy-liciousness. Season with Kikkoman soy sauce or just dark soy sauce, salt & pepper.
Top with Fried Shallots. I used the bottled variety that I bought from the Asian Grocery – cheating I know, but I dunno how they make it THAT crunchy (… probably the preservatives. Heh).
Serves: 4 to 6.
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