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!
The Best Fried Rice for Takeout Night at Home!
4 – 6
servings30
minutes30
minutes2 Hours Minimum
Ingredients
3 Cups Leftover cooked rice, jasmine
8 oz Laipchang, Chinese sausage, sliced diagonally (if used)
8 oz Shrimp, shelled and deveined
2 Eggs, lightly whisked
1 Small Onion, small chop
2 Carrots, finely diced
2 tsp Garlic, minced
1 Tbl Ginger, minced
1/2 Cup Green onion, rough chop
1 Cup Frozen peas
4 Tbl Butter to brown the rice
3 tsp White pepper
- Fried Rice Wet Ingredients
3 Tbl Shaoxing wine to deglaze
1 Tbl Tamari, or soy sauce
1 Tbl Oyster sauce
- Finishing the Fried Rice
1 tsp Sesame oil
Green onions, sliced
Directions
- The Night Before
- Note: It’s important that your rice has completely cooled before making your fried rice dish. If you can’t cook your rice the night before, at least give yourself a couple of hours to cool the cooked rice down in the fridge. Place your cooked rice on a baking tray in your fridge to cool.
- Preparing Your Rice
- Rinse your rice 4 or 5 times in a bowl to remove the starch to keep your fried rice from clumping together. I used a water to rice ratio of 1 cup of water to 1 cup of rice. I have a rice maker that works perfectly in making rice for this dish.
- The other option is to put your water and rice in a pot. Set your heat to medium-high to get to a rapid simmer. Turn heat to low. Cook for 13 to 15 minutes with the top on. Take off the heat and let the rice sit for another 10 minutes before taking the top off. Cool the rice down per the above note.
- Preparing the Fried Rice
- Add a tablespoon of butter to your wok/large skillet. Turn heat to medium. Add shrimp to the pan and cook till slightly pink (slightly undercooked-will finish cooking when all ingredients are combined). If using Chinese sausage, cook until browned. Remove your protein from the pan. Set your protein aside.
- Turn the heat on your pan to low. Add an additional 2 tablespoons of butter to your pan and slowly soft-scramble the eggs so that they are slightly undercooked. They will finish off cooking when added back in later on. Remove the eggs and set them aside.
- Turn the heat on your pan to medium-high. Add two tablespoons of oil and cook onions and carrots. Sprinkle a little salt over the veggies. Add the white pepper. Stir and cook over medium-high heat until tender (approximately 3 minutes) Add ginger and garlic and stir for 1 minute.
- Add 3 tablespoons of butter and the rice to the pan; cook until butter has coated the rice. If you like to have a little “crunch” to your rice you can let the rice sit without stirring for a couple of minutes.
- Add to the pan your wet ingredients. Stir and combine well. Add your sesame oil. Add back your protein. Add the minced green onion. Stir until well combined. Add back your eggs. Stir for another couple of minutes. Check for seasoning.
- Add some sliced green onion to finish off the fried rice. Serve immediately.
- Enjoy!
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