Fried Rice

Growing up, my mom always made fried rice for any event and whenever we had leftover rice that wasn’t soft enough anymore to just eat plain. Can you make fried rice with freshly cooked rice? Of course! However, I still argue with my husband that the best rice to make fried rice is rice that’s been refrigerated for a day. The rice grain just holds up so much better and it shortens the time I have to fry it. Fried rice is my solution to leftovers because I had whatever meat or veggies sitting around in the fridge to it and it still tastes great. The recipe gives the staple stuff I usually use, but if there’s a hot dog lying around…I cut it up and add it to dish. Whatever.

I didn’t give exact measurements for this because it’s flexible and based on how much you make so use your judgement for quantities. For seasoning, taste as you go.


  • white rice
  • corn or mixed veggies
  • chinese sausage*
  • eggs (at least 2, more if it’s a large quantity of rice)
  • soy sauce
  • black pepper and salt
  • garlic powder
  • onion powder
  • chicken bouillon
  • minced garlic

*Chinese Sausage can be found in Asian grocery stores. It’s a little sweeter and usually a mixture of beef, chicken, and pork.



In a wok or big frying pan, on medium high heat, cook the Chinese sausage. Then remove it from the pan, but keep the fat in the pan still. Add the minced garlic and saute to release the aroma. Crack 1-2 eggs (depends on how many you are using) and scramble it in the pan.  Then add the rice. Stir the rice to break up the grains. Season the rice with soy sauce, garlic power, onion powder, chicken bouillon, salt, and pepper according to taste. I use the dark soy sauce for the saltiness and the light soy sauce later on to get the brown color of the rice. Make a pool in the rice and add the remaining eggs. Mix it with the rice so that it encapsulates the grains of rice and separates it. After, I mix in the veggies and chinese sausage. Stir until mixed well and everything is hot.

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