2 cups of cooked white rice (I use Jasmine rice)
1 tablespoon of sesame oil
1/2 bag of frozen carrots and peas thawed
1 bunch of green onions chopped
1 medium white onion chopped
2 cloves of garlic minced
Soy sauce (I probably end up using about 1/4 cup if that)
Salt and Pepper to taste
Step 1 - Prepare the eggs
Some people like to cook the egg right into the rice but I prefer it this way. You are more than welcome to just scramble the eggs when you are almost done with frying the rice.
- Whisk eggs in a large mixing bowl
- Heat a medium skillet medium high and coat with oil.
- Using a ladle, pour enough egg to just coat the pan to form a thin layer. Swirl the egg around to cover the area of the skillet. Flip using a wide spatula if necessary.
- Place cooked egg layer on a plate.
- Repeat ladle process.
- Once you have all your thin egg layers piled on top of one another, use a knife to roughly cut strips. This is easier said than done. I usually just use the side of the spatula to cut down. Kind of like cutting into cake layers. You want to end up with 1 to 2 inch egg ribbons. Set aside.
- Cut about a pound of chicken into 1 inch strips. Season with salt and pepper.
- Coat with about 1 tablespoon of corn starch.
- Heat oil in a skillet medium high heat and cook your chicken. Set aside and add to cooked fried rice.
- Peel and devein about a pound of shrimp. Season with salt and pepper.
- Heat oil in a skillet medium high heat and cook shrimp until opaque. Set aside and add to cooked fried rice
- Cook according to package directions. If you cannot read the directions b/c it's in Chinese...
- Boil sausage for about 5 minutes.
- Heat a little oil in skillet over medium high heat and continually roll sausage around for about 5 minutes with some soy sauce. Cut into small pieces and set aside to add to cooked fried rice.
- Heat about 1/8 cup of vegetable oil and sesame oil in a wok on medium high heat. You'll want enough oil to cover the rice so you might want to add more as you go. Better safe than sorry to be on the low side.
- Carefully add in your onions and garlic and saute for a few minutes. I like to use a heavy wooden spoon throughout this frying process.
- Spoon in your rice and keep tossing; coating rice with the oil. You may add more if you see that the rice is sticking to the bottom of the wok. Be careful not to over oil.
- Douse rice with soy sauce until and continue stirring; add enough soy sauce to get the "color" of fried rice. Keep stirring! Make sure you continuously bring the bottom to the top so that the rice keeps from sticking to the wok. Trust me your arm will get tired.
- Add in your peas and carrots. Salt and pepper to taste. I probably use about 1 tablespoon of salt but I just eyeball it and keep tasting to get it just right.
- Add in your egg and serve!