Ultimate Fried Rice
This is the ultimate fried rice recipe that will never disappoint. It has the flavor, texture, and color that you are looking for in the perfect fried rice. A few important ingredients to this are Chinese pork sausage and liver sausage. They are the two key proteins that make this absolutely to die for.
If you ask me what my favorite comfort food is, it has got to be fried rice. But not just any fried rice, it must have Chinese preserved pork and liver sausage in it. I could literally eat bowls of rice with just a side of these two types of sausage. Of course, if you prefer or have other proteins at home, you can add those as well, but for me, they are non negotiable proteins.
Key ingredients and steps for the ultimate fried rice
Chinese preserved pork sausage (lap cheong)
To me, this is the ultimate addition to any fried rice. It is a fatty, and slightly sweet sausage with a firm texture compared to most other types of sausage. I like to cut it up into smaller pieces because there is so much flavor and you want to maximize that throughout. You can find lap cheong in the preserved foods section at an Asian grocery store.
Chinese preserved liver sausage (yun cheong)
So if lap cheong is the younger, more likeably sibling then yun cheong is the older brother. They have the exact same texture and fatty content, however, yun cheong is more rich and less sweet. It’s a hard flavor to describe but together they work perfectly. Another non negotiable protein for my fried rice. Here is a picture of what they look like after I cut them up:
Birds eye chili
These chilis are red, small, and extremely spicy which is why I am only using 1. A tip to cut them easier is to throw them in the freezer before cutting. They are about the size of a pinky finger. Here is a picture of the ones I use:
MSG is a flavor enhancer similar to salt that has gotten a bad reputation over the years. If you have personal concerns with this, then leave it out. However, MSG adds umami flavor to the rice which imitates that classic fried rice you get from Chinese takeout.
Favorite toppings for my ultimate fried rice
Chili crisp is a must add condiment on my fried rice. It adds texture, spice, color, and umami to the entire dish. I do have a full recipe on how to make this at home here: chili crisp recipe
CRISPY FRIED EGG
Of course, a crispy fried egg to top it off is a must. The crispy egdes with the soft yolk mixed together with the rice is a max made in heaven. Some tips to get the perfect crispy egg is to make sure your pan is hot enough and you add enough oil.
Thinly chopped green onions are just visually appealing and I always have a handful at all times. We do add green onions into the rice at the end of the cooking process but I like to use it at a garnish as well.
Ultimate Fried Rice
- 2 cups cold overnight rice
- 3 large eggs
- 2 large shallots
- 6 cloves garlic
- 1 birds eye chili
- 3 stalks green onion
- 2 Chinese preserved pork sausage (lap cheong)
- 2 Chinese preserved liver sausage (yun cheong)
- 1 tbsp soy sauce
- ¾ tbsp dark soy sauce
- 1 tbsp oyster sauce
- ½ tsp MSG
- 1 tsp sesame oil
- Cook 2 cups of jasmine rice and allow it to cool overnight. Or if you already have leftover rice you can make it now.
- Prepare your ingredients by finely chopping your shallots, garlic, chilies and green onion. Then chop your sausage into desired size.
- In a wok add 1 tbsp of oil then scramble 3 eggs and remove once barely cooked.
- Add 1 tbsp more of oil and cook your shallots, garlic, and chilies for 20 seconds.
- Add your chopped sausage and cook another 1-2 minutes.
- Add your rice, soy sauce, dark soy sauce, oyster sauce, MSG, and eggs. Mix until evenly combined.
- Turn off heat, add sesame oil and chipped green onions at the end.
- Top with chili crisp, crispy fired egg, and more green onions.