chinese fried rice
|Left over boiled rice||4 Cup (64 tbs) (preferably c-4 or long grain rice, mashed by hands with some water to separate the grain of rice from each other.)|
|Chinese chicken pieces/Pork sausages||3 , sliced thinly or finely chopped|
|Oil||1⁄2 Cup (8 tbs)|
|Sesame oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), thinly sliced|
|Onion||1 Small, thinly sliced|
|Ground black pepper||1 Teaspoon|
|Vegetable||1 Cup (16 tbs) (fresh or frozen)|
|Salt||To Taste (slightly beaten added with a dash of salt)|
|Soy sauce||4 Tablespoon|
|Oyster sauce||2 Tablespoon|
I. in a wok pan, heat some wok oil in high heat. be sure to distribute the oil to the wok in a circumferential manner.
II. pour in the chinese sausages, stir fry until you get that sweet smell of the chinese sausages or until light brown.
III. add in the garlic and onion, stir fry for few minutes. now, add the shrimp (optional). stir fry for almost a minute. finally, add the rice. continuously stir to mix the ingredients and spread the oil to the rest of the rice. dash in some salt.
IV. make a hole in the center of the rice, add some little wok oil in the hole and wait for it to heat up. pour the beaten egg in the hole. when the egg is almost cooked quickly stir and mix with the rice continuously in high heat.
V. continuously keep stirring the rice to prevent burning the rice and ingredients. add the soy sauce, oyster sauce, sugar, sesame oil and black pepper. keep stirring still in high heat until the color is evenly spread. add in some salt once more according to your taste. turn off heat. best served while still hot.