I am always trying to raise the bar on fried rice recipes. This one reminds me of some Vietnamese versions and has a hint of sweetness both from the lup cheong and the ketjap manis. With char siu it will taste more distinctively Chinese.
- 1⁄2-1 large onion, chopped
- 3 eggs (lightly beaten with 1 teaspoon sesame oil, salt, and pepper)
- 2⁄3 cup thinly sliced Chinese sausage or 2⁄3 cup lup cheong sausage or 2⁄3 cup char siu pork
- 2⁄3 cup chopped cooked chicken breast
- 2⁄3 cup chopped shrimp
- 1 cup frozen peas and carrot, thawed
- 1 cup uncooked long grain rice, steamed and chilled overnight
- 1⁄2 cup sliced scallion
- 1 cup fresh bean sprout (optional)
- 1 -2 tablespoon soy sauce
- 1 -2 tablespoon dark sweet soy sauce (ketjap manis)
- 1 tablespoon chopped garlic
- 1 tablespoon toasted sesame oil
- peanut oil
- Cook the eggs in a thin layer in a skillet and then chop and set aside.
- Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
- Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
- Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
- Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
- Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.