A quick fried rice that’s sweet from the sausage, bright and sour from the pickles. This is my go-to lunch when I’m cooking for one. I’ll never make this dish for you unless you explicitly request it.

Serves: 2 people
Prep time: 10 min
Cooking time: 15 min
Total time: 25 min

Recommended tools:
Non-stick rubber/wooden/bamboo spatula
Large non-stick pan

Ingredients

• 2 garlic cloves, minced
• 1 inch of ginger, julienned or minced (optional)
• ½ medium white or yellow onion, diced
• 2 Chinese sausages, diced (Kam Yen Jan is affordable and can be reliably found in Asian grocery stores)
• 1.5 cups Sichuan-styled pickled vegetables, diced.¹ (This may include: daikon, cabbage, yardlong beans, carrot, bird’s eye chili)
• 2 eggs, beaten
• 2 cups of day-old cooked rice
• 2 tbsp vegetable oil or any neutral oil (In additions of: 1 tbsp, ½ tbsp, ½ tbsp)
• 1 tsp mijiu/michiu rice wine or shaoxing wine ² (In additions of: ½ tsp, ½ tsp)
• ¼ tsp salt
• ⅛ tsp MSG
• 1–2 tsp soy sauce

Instructions

Prepare the ingredients

1. Dice and chop up the ingredients into roughly ½–¼ inch pieces, including onion, Chinese sausage, and a selection of your pickled vegetables. Mince the garlic and pickled bird’s eye chili. Set aside the prepped ingredients on a large plate for easy access later.

2. Lightly season and beat 2 eggs with a dash of salt and ½ tsp of rice wine. Set aside.

Assemble the dish

3. Heat a large non-stick pan on medium heat and add 1 tbsp of oil. Add onions and stir fry for 1-2 minutes or until the onions begin to lose their raw edge. Add the chopped Chinese sausage and stir fry for another 2-3 minutes so that some of the fat is rendered out and the sides have taken on a bit of golden color. Add ½ tsp of rice wine and the chopped pickled vegetables. Stir fry for 1-2 minutes.

4. Push the stir-fried ingredients up on one half of the pan and pour ½ tbsp oil on the empty half of the pan. Place in minced garlic and pickled bird’s eye chilis in the oil and gently stir fry for 15-30 seconds or until fragrant.

5. Turn up the heat to medium-high and add day-old rice on top of the fragrant garlic and chilis. Sprinkle ¼ tsp salt on top of the rice. Using the flat side of a spatula, press down on the rice to encourage the grains to separate. Begin stir frying quickly for 1-2 minutes by firmly scraping up the contents from the bottom up of the pan to prevent sticking. Occasionally press down with the flat side of the spatula to further separate the grains of rice.

6. Push the contents up on one side of the pan, making room for the last ingredient. In the vacant space, add the remaining ½ tbsp oil and beaten eggs. Use your spatula to scramble the eggs, breaking them up into smaller pieces for 1-2 minutes or until cooked through.

7. Mix the eggs with the rest of the ingredients until you have a roughly homogenized stir fry rice. At this point, you can turn off the heat and cook with the residual heat of the pan.

8. Pour soy sauce around the sides of the pan, allowing it to sizzle slightly. Meanwhile, add MSG and mix in all the seasoning with the spatula. Taste for seasoning—adding more salt, MSG, soy sauce, etc. if you prefer—before serving in a bowl.

@justenwaterhouse

same lunch, new me ##cooking ##friedrice ##asiangirlfriend

♬ Gravity Falls - L.Dre