INGREDIENTS:
4 links sausage (the one from the Asian market) thinly sliced
4 stalk green onion, sliced thinly
6 cups leftover rice, such as jasmine (not freshly steamed rice)
5 eggs, well beaten
2 teaspoon light soy sauce
1 teaspoon sweet soy sauce
1 tablespoon mince garlic
1 teaspoon chicken powder
2 cups of mix vegetable
1 teaspoon sesame oil
1/2 teaspoon cracked black pepper
DIRECTION:
Heat a 12-inch non-stick skillet or wok over medium-high heat. Add sliced sausage and sauté until crisp and golden. Remove from pan and leave about a tablespoon of rendered fat in the pan.
Add beaten eggs, swirling to evenly coat the bottom of the pan. When the edges start to ruffle, add the rice evenly on to the eggs. Gently but expeditiously stir them around, breaking the eggs into small pieces. Do not press down on the rice, as you want to keep the fluffy texture. Next, add all the seasoning…chicken powder, light soy sauce, sweet soy sauce, and sesame oil. Add in the minced garlic. (I like it with alot of green onions…so I usually add in half of the green onions)
When the rice is warmed through, add the sausage back in and stir through. Next, add the mixed vegetables in now. Garnish with sliced green onion and cracked black pepper. Season according to taste..add more soy sauce if its not salty enough.
Serve immediately. ENJOY!!
Asian sausage…cut thinly
soy sauce
sweet soy sauce
all seasonings in
mixed vegetables
Egg Fried RIce
SIDE NOTE:
My kids love it with extra eggs so I usually fry some plain omelette and cut it into stripes. And add it on the top of the fried rice.
Plain eggs ..about 2 eggs per omelette
Cut into little stripes.
