Chinese fried rice

Adapted from Rasa Malaysia and China on Site and steamy kitchen.

~1 lap cheong (Chinese sausage), diced small
180 g baby shrimp
200 g  frozen peas-corn-carrot, defrosted 15 min (I had 300 g)
2 stalks of scallions, sliced thin
2 garlic cloves, minced
fresh ginger, grated
3-4 cups Jasmine rice, leftover
4 glugs of peanut oil
2 eggs, beaten
pinch of black/white pepper
fish sauce
soy sauce
sesame oil
splash of cooking wine
1 skinless and boneless chicken breast (optional)
100 g salted fish (optional)

IMAG5299

egg omelette

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blurry stir fry wok

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plated

Heat oil in wok. Fry Chinese sausage and shrimps over low heat until done. Remove from heat. Stir-fry frozen veggies until done. Set aside. Heat oil in wok. Quickly stir-fry scallions, garlic, and ginger until fragrant. Add back the sausage and vegetables. Stir-fry quickly. Scramble eggs separately and add. Add rice; stir to mix. Add in soy sauce, fish sauce, wine, and white pepper, stirring. Remove from heat. Sprinkle with scallions and (toasted) sesame oil. Serve.

~Jessica

P.S. My mom’s version:

fried-rice

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