I'm The Best Flied Lice He's Ever Had
Chinese people don't actually eat a lot of flied lice--I mean fried rice. The accent comes out sometimes. It's more of a staple for Americans getting Asian take-out. We like our rice white (like our Boyfriends). To be honest, the only time I make fried rice is when there's leftover rice in the fridge and not much else. I'll sigh with resignation and survey the veggie scene: a lonely shriveled carrot, an onion sprouting a new green do atop its head, a few mushrooms not far from looking like fungus of a different variety. No matter. Almost anything is good in fried rice.
But I have a secret ingredient! The key is always having Chinese sausage in the depths of my fridge. It is readily available at the Asian grocery and keeps well. The taste is nostalgically sweet, fatty, and has some chew. This, egg, and onion are my staple ingredients for good Chinese sausage fried rice | 香肠炒饭. The rest is gravy.
It's important for the wok to be hot when you add oil. Everything should be chopped up and ready to go, because things will happen quickly after you start adding the vegetables. My favorite part is the egg. It gives me great pleasure to watch it bubble and transform--the satisfaction not unlike roasting marshmallows over an open fire. Lastly, it's called fried rice because you have to fry the rice, so don't just dump it in, stir it around, and call it good. Stir-fry that thing with love! Fold it around the wok and feel the bits getting crispy.
Green onions are a lovely way to brighten up this dish at the end. My fried rice ended up a little on the darker side because of all the mushrooms I added. White Boyfriend declared that this was the best fried rice I've ever made. I guess he likes his rice on the darker side--like his girlfriends.
For the straight-up Chinese Sausage Fried Rice recipe, click here.