This fried rice recipe will fulfill any Chinese food craving because it’s filled with juicy lap cheong, sweet and fresh carrots and peas, garlicky rice, and fatty eggs. Learn how to make this Chinese comfort food that’s equally as filling as it is delicious.
Prep your rice by using a fork or your hands to break apart some of the rice grains.
Wash carrots, peel the skin and dice them into ¼ inch pieces. Place them in a bowl of water and microwave on high for 2 minutes, or until the carrots are al dente.
Place your peas in a bowl and microwave them on high for 1 minute, or until they are fully cooked, but not mushy.
Mince the garlic. Clean and slice the green onions and set them aside.
Slice the Chinese sausage in half horizontally. Cut them into bite-sized pieces, about ¼ inch thick pieces.
Crack two eggs in a large mixing bowl and whisk until combined. Add the day-old rice into this bowl and mix them together.
Mix the soy sauce and oyster sauce in a bowl and set aside.
In a large saucepan over medium-low heat, add the vegetable oil and garlic. Stir around the garlic in the pan for about 30 seconds or until it’s fragrant but not too browned.
Add the Chinese sausage and cook for about 3-4 minutes or until the sausages begin to sear at the edges.
Add the egg and rice mixture in the pan and continue to stir and cook for about 5-7 minutes or until the rice turns a nice golden yellow--this means the eggs are cooked.
Add the peas and carrots to the pan and stir until it’s incorporated.
Add the soy sauce and oyster sauce and mix until it’s incorporated.
Use your spatula to make an empty circle in the middle of the pan and crack the third egg in the middle. Use your spatula to beat the egg while it cooks. After it becomes a scrambled egg, mix with the rest of the fried rice.
Season with salt, black pepper, and msg and mix to fully incorporate all the seasonings. Taste test the rice and adjust seasoning if needed.
Sprinkle with the green onions and serve immediately.