Chinese Sausage Fried Rice

Soak 2 cups of white rice in cold water for 15 minutes. Drain rice and place in a 3-quart sauce pan and cover with 3 1/2 cups of water. Bring rice to a boil, once it comes to a boil turn the heat down as low as possible and cover. Let cook for 15 minutes. Turn off the heat and let rest for 5 minutes. Spread rice out on a sheet pan and put in the refrigerator until completely cool. Cover once cool.

Cut the Chinese sausage, carrots and green onions on the bias. Keep each ingredient separate.

Whisk the eggs until very thin.

Measure sauce ingredients in a small bowl, dark soy, light soy, oyster sauce and sesame oil.

Heat a deep skillet or wok to 450 degrees or medium-high heat. Add at least 2 tablespoons of grapeseed oil and have additional oil on hand to add as needed. Add sausage and sauté for 2 minutes, just until sausage starts to brown a little.

Add carrots or any other vegetables that require longer cooking like broccoli or cauliflower. Sauté for 1 to 2 minutes.

Add cooked rice and start to break apart the rice. Don’t worry too much if the rice is stuck together, as the rice warms it will break apart and separate. Add more oil if it starts to stick to the pan, remember this is fried rice.

Push some of the rice to the side, add a little oil to that area of the pan and pour the eggs in. Stir the eggs constantly and cook them about 70% of the way. Over-cooked eggs can add a very strong sulphur taste to the dish, so it’s important not to overcook them. Mix eggs into rice.

Add frozen peas. Pour sauce around the perimeter of the pan and then stir to combine and heat the peas through.

Taste and season with salt and pepper as needed.