Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: SERVES 2-3 main course/4-5 side
- 4-5 cups cooked rice, preferably several days old (see tip on rice below)
- 1 cup sausage cut into very small pieces - Chinese sausage, OR regular sausage or salami works too
- 1+1/2 cups baby shrimp (frozen is okay - rinse or soak in cool water to thaw)
- 3/4 cup frozen peas (or fresh if you have them!)
- 3 spring (green) onions, sliced
- 3 cloves garlic, finely chopped or minced
- optional: 1 egg
- optional: 1 fresh red chili, thinly sliced and de-seeded for garnish
- STIR-FRY SAUCE:
- 1 Tbsp. oyster sauce (I used Kikkoman brand)
- 1 Tbsp. soy sauce
- 1 tsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
- 1 Tbsp. lime juice
- 2 tsp. sugar
- 1/4 to 1/2 tsp. cayenne pepper (adjust according to how spicy or mild you want it)
- good pinch of white pepper (omit if you don't have any in your pantry)
- OTHER: oil for stir-frying
- Drizzle 1 Tbsp. oil over the rice and gently work it through with your fingers, eliminating any lumps or clumps and separating into individual grains as much as possible. Set aside.
- Stir all stir-fry sauce ingredients together in a cup. Set aside. Place 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry to release the fragrance (1 minute).
- Add the shrimp and sausage, and stir-fry another 1-3 minutes, or until shrimp and sausage are cooked (you may be using pre-cooked shrimp and sausage, in which case this will only take 1 minute). If adding egg: push the ingredients to the side of the pan and crack in the egg. Quickly stir-fry to scramble.
- Add the rice, peas, and stir-fry sauce, drizzling it over. Now quickly stir-fry everything together using 2 utensils and a tossing kind of motion (like tossing a salad). The heat should be fairly high, high enough so you hear the rice crackling or popping, but not so high that the bottom of your wok will burn (I keep my dial midway between medium and high). Gently stir-fry until everything is well mixed (1-2 minutes).
- Add the spring onion and continue stir-frying another minute.
- Remove from heat and do a taste-test. If you prefer it saltier, add 1/2 to 1 Tbsp. more fish sauce and quickly toss. If too salty, add another squeeze of fresh lime juice.
- Top with the fresh chili (if using) and serve your fried rice immediately with Thai chili sauce on the side. For my own homemade version, see: Nam Prik Pao Chili Sauce Recipe.