Why stop for takeout, when you can make better than takeout fried rice at home! I try to stay away from too many carbs. But every once in a while you have to take care of your cravings.
The great thing about this dish is that it’s easy to make it a main dish by adding a protein like shrimp or chicken. Try going a little more traditional and use a Chinese sausage called Lap Cheong. Lap Cheong is a dried, sausage usually made from pork and is normally smoked, sweetened, and seasoned with soy, a little sugar, and rice wine.
Fried rice with shrimp and Lap Cheong Chinese sausage.
I also like to bring a little bit of a kick and added texture to my fried rice by adding a little extra white pepper and some Laoganma Chili Crisp. You can find it at your local Asian Market. However, if you haven’t had a chance to do your shopping, another option is to use Sambal Olek to spice up your rice which is another one of my favorite spicy condiments.
Check Here for the Trick to Making Your Fried Rice the Best Ever!
Make sure you have all your ingredients measured out and ready to go before you begin cooking. Like in most recipes when using a wok the cooking moves pretty fast. The most important trick and hint I can give you is that the rice needs to be cooked and placed in the fridge the night before. If the rice is not properly cooled off, you will have mushy fried rice. Long grain rice like Jasmine rice is the best. Also, rinse the rice in a bowl about 4 or 5 times to release the starch before cooking. This will also help the texture of your rice.
Why not get the whole family involved on the next Asian Family Takeout Night. Make your family favorites at home! Check here for my recipe for Kung Pao Chicken or my Dumplings. Hope you enjoy the recipe and let me know what you think in the comments below. As always, thanks for Spending Time In My Kitchen!