I was eagerly excited to post photos for a step-by-step process but unfortunately I am having technical difficulty on transferring my photos from my memory card to my computer...so without even more further delay on this posting, I will just show the end result. This has a lot of prep work so don't think you can just whip this up on a whim. Most of the ingredients can be found at any local Asian Market. Comment me if you can't find a certain ingredient. Otherwise, feel free to add other meats if you would like.
Ingredients:
3-4 cups cooked white rice, must be a day old...make night before or early in the morning if making at night. Note: Just cooked white rice will not work, it will be too moist.
1/2 cup low sodium soy sauce
2 tablespoon rice vinegar
2 tablespoon sesame oil
1 lb raw shrimp, peeled with tail, deveined, marinated...see below on marinade (to save time you can buy the already peeled and deveined version...but I've tried both and the already peeled tastes like it's been already peeled so I prefer it with the shell on but deveined, costco is my favorite so far)
1/4 cup worcestershire sauce
1 14 1/2 oz can of peas and carrots drained
half a package of Chinese Sausage (located in the refrigerated aisle of local asian market)
1 egg scrambled
1 whole stalk of green onions whites and greens separated (light green to white separated from just green...if you're confused)
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon pepper
2 tablespoons vegetable oil
shrimp marinade to be marinaded for 10-20 mins
1/4 cup soy sauce
1 tablespoon white part of green onions
1 teaspoon sugar
1 teaspoon garlic salt
1 teaspoon pepper
1 tablespoon sesame oil
*1 teaspoon Sriracha Hot Sauce (optional)
*1 teaspoon Sesame Seeds (optional)
1 Wok or large Frying Pan
Marinade Shrimp for 10-20 minutes, set aside. Dice Chinese Sausage into penny sized rings or to your size liking. Scramble egg in bowl.
In wok or frying pan over medium heat, place 1 tablespoon vegetable oil and scramble egg. When egg is cooked, remove from pan and set aside on a plate. In same pan/wok add remaining vegetable oil and saute chinese sausage for about 2-3 minutes, remove from heat and set aside on plate. Add sesame oil in same pan, wait about 30 seconds for oil to heat, add remainder of green onions, saute for about a minute, add in shrimp and saute for about 2 min or until pink, add egg and sausage, toss for about a minute, add rice into pan then add soy sauce, worcestershire sauce, and rice vinegar. Turn down heat to medium low. Keep folding in rice to get everything mixed together. If you want to add more soy sauce to have more color, add about a half tablespoon at a time, then mix in, and keep doing so until desired color. (Note: If rice is too dry, you can add in about 1/2 cup of water to moisten it) Last, add peas and carrots, garlic salt, salt, and pepper. Mix in everything, turn heat to low, cover for about 10 minutes to heat rice through. Sounds complicated but once you've done it, you will realize how easy it is and you can use any ingredient in your fridge to add into your rice dish. I like chinese sausage and shrimp so that's always in my fried rice. Please make this dish yours and change it up to your taste buds. Sometimes every now and then, I take pieces of nori (seaweed) and toss it in my rice.
Good luck...it's all about trial and error and I won't judge you...too much.
Please let me know if you would like me to do a certain dish I've posted on FB...Until my next post peeps!
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