The Ultimate Fried Rice Recipe

Ingredients

• 4 cups of cooked Jasmine rice (Ideally "day-old")
• ½ cup sausage (small dice)
• ½ cup cooked chicken (small dice)
• ½ cup carrots (small dice)
• ½ cup celery (small dice)
• ½ cup corn (shaved fresh or canned)
• 2 large eggs (beaten)
• 2  cloves Garlic (minced)
• 2  stalks green onion (chopped-whites and greens separated)
• 2  tbsps unsalted butter or oil
• 2  tbsps soy sauce (add more to taste)
• 2  tsps mushroom seasoning or chicken bouillon

Instructions

1. The Sizzle

Heat your wok or large heavy-bottomed pan over high heat. Once a little smoke appears, add the butter/oil. Toss in the garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant but not burnt.

2. The Proteins & Veggies

Add the sausage first; let the fat render out for 1 minute. Add the chicken, carrots, celery, and corn. Stir-fry for 2–3 minutes.

Pro Tip: By cooking these first on high heat, you get a slight char on the veggies while ensuring the carrots lose their "crunch."

3. The Scramble

Push the mixture to the edges of the wok. Pour the beaten eggs into the center. Let them set for 10 seconds, then scramble them lightly. Before they are fully dry, fold the rice in on top of them.

4. The "Fried" in Fried Rice

Break up any rice clumps with the back of your spatula. Spread the rice out and let it sit undisturbed for 30 seconds to get a "sear," then toss and repeat. Do this for about 4–5 minutes.

5. The Seasoning

Drizzle the soy sauce and sprinkle the mushroom seasoning/bouillon. Toss everything vigorously to coat evenly. Adjust to your own family’s taste.

6. The Finish

Add the green parts of the onions. Give it one final 30-second toss. Turn off the heat.

Notes:

• Egg Technique: Scrambling the egg in the center before mixing ensures you get distinct golden ribbons of egg rather than just coating the rice and making it soggy.
• Heat  Management:  Fried rice needs high heat. If the heat is too low, the rice steams instead of fries.
• Day-Old Rice: Fried Rice taste and texture are better with day-old rice from the fridge.  You can still use fresh cooked rice, but the texture will be a little bit      softer.
• Choices: You can use any type of cooked sausage (chicken, beef, pork, etc.) For uncooked sausage, please stir-fry them for at least 5 minutes before  adding others. You can substitute cooked pork, beef, tofu, or seafood.