If you had to choose one dish to eat for the rest of your life, what would it be? As someone who enjoys a good smorgasbord and wants it all, I have a difficult time answering this question. Without hesitation, Hungry Bear's choice is fried rice, because it's a flavorful, balanced meal. And she can't survive without rice.
The beauty of fried rice is the endless variations that can be made from leftovers or random ingredients in the fridge. In my head, I have a basic shrimp fried rice recipe my mom taught me, but I can't recall the last time I made it. Instead, each time we make fried rice, it's a unique, never to be made again creation, because the combination of leftovers/ingredients is never the same.
Leftover sauces are my favorite things to add to fried rice, for example, Thai green curry. Every time we make green curry, we end up with a cup or two of sauce in the bottom of the pot. If you take the curry sauce, add some rice, any leftover meat, sweet petite peas and bamboo shoots, all of sudden you'll have an amazing green curry fried rice. Other times, we make fried rice by just dumping leftover Asian takeout into a wok.
The recipe below is a fried rice Hungry Bear whipped together with some Chinese broccoli, Chinese sausage and Shiitake mushrooms we had in the fridge. The broccoli was leftover from making beef chow fun. Hungry Bear used minimal oil and sodium in the recipe, since there's plenty of it in the Chinese sausage. It was simple and delicious. Could you eat fried rice for the rest of your life?
Fried Rice with Chinese Sausage and Broccoli Recipe
- 3-4 Chinese sausages, thinly sliced
- 1 pound Chinese broccoli
- 3 tablespoons vegetable oil
- 10 ounces Shiitake mushrooms, stems removed and sliced
- 5-6 eggs, whisked
- 4 cups cooked rice, cooled
- 2 tablespoons soy sauce, plus extra to taste
- Salt to taste
- Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 1/2 inch-long pieces, keeping the stalks separate from the leaves.
- Over high heat, stir-fry the Chinese sausage until cooked through and fat is rendered, about 1 minute. Transfer to bowl and set aside. Reserve one tablespoon of sausage fat in the wok for the broccoli.
- Stir-fry the broccoli stalks for 30 seconds. Add the leaves, lightly salt to taste and stir-fry 1 to 2 minutes until the stalks are bright green and the leaves are limp. Transfer to bowl and set aside. Add 1 tablespoon oil and stir-fry the Shiitake mushrooms until soft, about 1-2 minutes. Sprinkle with salt to taste and set aside.
- Heat 2 tablespoon oil in wok over high heat. Add the eggs and scramble for 30 seconds. The eggs should still be runny. Add the rice and mix the eggs evenly into the rice. Stir-fry until eggs are fully cooked and the rice gets dry, about 2-3 minutes. Add the broccoli, sausage, mushrooms and soy sauce and stir-fry for 2-3 minutes to heat through. Adjust seasonings to taste and serve.
Makes 6 servings