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
- 3 large eggs
- 1 large shallot
- 5 cloves garlic
- 1 birds eye chili
- 1½ Chinese sausage
- 1½ Chinese liver sausage
- 2 cups day old rice
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp MSG
- 1 tbsp sesame oil
- 2 stalks green onion
- Prepare all your aromatics by fine dicing the shallots, garlic, and chilies.1 large shallot, 5 cloves garlic, 1 birds eye chili
- Prepare your Chinese sausage by dicing as well into bite size pieces.1½ Chinese sausage, 1½ Chinese liver sausage
- In a hot wok with 1 tbsp of oil, scramble 3 eggs then set to the side3 large eggs
- Add 1 tbsp of oil into the same high heat wok then add the shallots, garlic, chilies, as well as the chopped Chinese sausage and liver sausage. Stir for 1 minute.1 large shallot, 5 cloves garlic, 1 birds eye chili, 1½ Chinese sausage, 1½ Chinese liver sausage
- Add day old rice, soy sauce, dark soy sauce, oyster sauce, and msg. Mix until combined.2 cups day old rice, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp MSG
- Finish with sesame oil and green onions.1 tbsp sesame oil, 2 stalks green onion
- I like to garnish with chili crisp and a crispy fried egg.