A classic cantonese fried rice recipe. To achieve the correct texture and avoid making a wet gloopy mush, use day-old rice that has been refrigerated
overnight - this hardens the outside of the individual rice grains so they don’t stick together. To maximize wok hei, heat the pan until it is smoking, so the rice fries at the highest temperature you can achieve. In this recipe I also use smoked salt to accentuate, since we won’t get restaurant-burner levels of heat and flavor.
There are infinitely many variations of fried rice; one is to use fish sauce instead of oyster sauce.
- 3 cups cooked day-old jasmine rice, fridge temperature
- 4 eggs
- 1 onion, diced
- 1/2 cup frozen peas
- 4 links chinese sausage (or 4 oz spam)
- neutral high-smoke-point oil for frying
- 1 tbsp smoked salt
- 2 tsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp MSG
- Boil the chinese sausage about 10 minutes. Allow to cool and slice into small wedges (remove the casings as you do).
- Cook the eggs over medium-high, lightly scrambled. Lightly season with salt and set aside.
- Over high heat, fry the onions, lightly season with soy sauce while they cook. Set aside.
- Lightly toss the chinese sausage over medium heat for a minute to caramelize the sugar, then set aside.
- In a bowl, mix the salt, MSG, oyster sauce, and soy sauce.
- Heat a generously oiled pan until it is smoking hot, then add the rice. Drizzle the sauce mixture over and toss until coated; adjust the amount to taste.
- Stir in the remaining ingredients, reserving the egg until the very end so it doesn’t overcook. Plate and serve.