Rice has always been my favourite staple. As an accompaniment to soak up delicious sauces or even just on its own, plain steamed rice is my comfort food.
So you may find it odd that growing up I never had fried rice; we just didn’t cook it in our house. As an adult however, I have found that making fried rice is the best way to use up leftovers, especially when you have nothing but the basics: eggs, onion, ginger, garlic, sauces, etc.
The carrots and peas certainly aren’t traditional/authentic Chinese additions, but I always have them on hand so it’s an easy way of including some vegies. Lap cheong sausages are smoked and preserved so they keep for months in the fridge; ham or bacon will do too. A few spring onions are delicious thinly sliced and tossed through towards the end with the rice, if you have them.
Per 4 cups of leftover cooked rice:
- 2 tbsp peanut oil (or vegetable oil)
- 2 free-range eggs
- 1 tbsp finely grated/chopped ginger
- 4 garlic cloves, grated/chopped
- 1 brown onion, diced
- 1 carrot, diced
- 2 lap cheong (Chinese sausages) sliced on the diagonal (you could substitute 1/2 cup ham or bacon)
- 2 tablespoons shao hsing wine (you can substitute with dry sherry)
- 1 tsp sugar
- 1/2 cup cooked peas
- 1 tablespoon oyster sauce
- 1 tsp sesame oil
- soy and chilli sauces, to serve
- Heat 1 tbsp peanut oil in a hot wok until shimmering.
- Crack eggs into wok, stirring and swirling in the wok to scramble slightly and ensure even cooking.
- When just cooked, remove from wok and drain on kitchen paper.
- Add the other tablespoon of peanut oil to the wok and briefly stir-fry ginger and garlic.
- Add onion and carrots and fry until sightly softened.
- Add lap cheong and cook until beginning to caramelise on the edges. (If using bacon or ham, cook until slightly browned.)
- Stir in sugar and wine and toss well to combine.
- Tip in rice, egg, peas, oyster sauce and sesame oil.
- Stir-fry until rice is heated through. Roughly chop up the egg with your utensil as you go.
- Serve with chilli and soy sauces.