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
- Start by cooking the garlic and onion in oil on medium heat until slightly golden
- Add Chinese sausage, prawns, and carrot and peas. Cook till the Chinese sausage curled
- Add rice, sugar, soy sauce, and egg yolks. Stir fry on high until the rice is mixed and the yolk is thoroughly cooked.
- You can garnished with parsley, cilantro, or coriander.
- To add more flavour, you can add more sugar and soy sauce during your stirfry or add soy sauce after.
- 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