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Fast and Furious Fried Rice

Of course the wonderful people at Huong Lan don’t call their fried rice Fast or Furious. To them and all their devoted patrons it’s known as #39-Special Fried Rice. However, it was so easy and so tasty that I just couldn’t help myself. I admit I still haven’t mastered the perfect fried rice technique, but using a wok on very high heat really helped me. I love my dishes spicy, so I added a substantial dash of the Lan’s Chili Oil and it was just right! Delicious for a quick lunch, served as a side for dinner or as leftovers tossed with chopped romaine lettuce as a great snack…enjoy.


  • 2 cups cooked rice
  • ½ cup thinly sliced Chinese sausage – very thin slices
  • ½ cup chopped prawns
  • ½ cup carrot, fine dice
  • ½ cup peas
  • 2 tbs garlic, minced
  • 2 tbs green onion oil (created by cooking onion in oil for 10 mins on high heat)
  • 2 tbs cooking oil
  • 2 tbs sugar
  • 2 tbs soy sauce
  • 4 egg yolks


  1. Start by cooking the garlic and onion in oil on medium heat until slightly golden
  2. Add Chinese sausage, prawns, and carrot and peas. Cook till the Chinese sausage curled
  3. Add rice, sugar, soy sauce, and egg yolks. Stir fry on high until the rice is mixed and the yolk is thoroughly cooked.
  4. You can garnished with parsley, cilantro, or coriander.
  5. To add more flavour, you can add more sugar and soy sauce during your stirfry or add soy sauce after.
  6. You can also make it spicy by adding your favourite hot sauce. We use our home made sate-chili oil. (which is now for sale)

Tom’s Note: The trick to making a good fried rice is the heat you’re cooking on and the amount of spices added. We eyeball everything as we been cooking the same dishes for over 15 years so I try to get an accurate measurement for you.

My note: make sure you are using a quality short grain rice & do NOT overcook it, better to be slightly el dente.

“If you are planning for a year, sow rice; if you are planning for a decade, plant trees;if you are planning for a lifetime, educate people . ~Asian Proverb

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