Step one: buy a wok large enough to bathe a small child in… Check! The next steps require a bit more culinary skill, and honestly, you don’t need to own a giant wok to get this recipe right. One thing that you WILL have to do is take a trip to your local Asian market to get some of the essential supplies for this fantastic dish. I’ve taken some photos of the bottles I used in this week’s fried rice, but don’t feel constrained to the brands that I chose, just make sure to get the right types of sauces.
One stipulation to my previous statement is this: get the squid brand of fish sauce, you won’t be sorry.
Finding fresh Thai chilies at your normal chain grocery store may also be a challenge, so best to just pick up everything in one trip to the Asian market. You might even find some cute rice bowls like mine, or you know… a 24in wok.
Fancy Japanese knives are also optional, but dang does it look good! Whichever knife you choose for today’s adventure into the vast land of fried rice, make sure it’s sharp. Remember; cutting your finger with a sharp knife is better than doing so with a dull one. I may know a thing or two about sliced digits.
One ingredient you won’t need a knife for would be the eggs, which have a splash of Chinese cooking wine added to them for extra fluffiness. Counter to my normal scrambled egg technique, this recipe will have you add some oil to a ripping hot pan, then scramble the eggs quite quickly leaving you with little pillows of fluffy deliciousness.
Normally when making fried rice I will use leftovers from the day before, or simply make extra and toss in the fridge. The pictures that I’m using today have fresh rice as a cast-member, illustrating the ability to use both. One downside to using fresh rice is you need to allow it to cool and fluff it up to prevent clumping.
There are two steps that I didn’t include pictures of, mainly because they were boring, and one looked slightly phallic. Nobody needs any pictures of steaming sausages in a pan… This is a family friendly blog after all right? Here’s a picture of all the ingredients piled together instead.
This recipe is truly a mishmash of different recipes, combined with tips and tricks from both my coworkers and “Uncle Roger.” The original inspiration was the Thai fried rice from Sawatdee. After MANY failed attempts to make anything close to that, I finally found The Woks of Life and my fried rice game has never been the same. My “Supreme Soy Sauce” is essentially their recipe doubled, with the addition of Sambal Bajak (an Indonesian chili garlic sauce). Here’s a link to their recipe, and a whole host of beautiful pictures that make mine look like polaroids: Check it out
Pork Fried Rice with Supreme Soy Sauce
An alternative to take-out fried rice that packs the heat and might actually be addicting
Ingredients
For the Soy Sauce
- 4 tsp fish sauce
- 4 tsp Shaoxing wine
- 2 tsp brown sugar
- 2 tsp vegetable oil
- 2 tsp oyster sauce
- 4 tbsp Dark soy sauce (I use sweet or black soy sauce)
- 4 tbsp light soy sauce (regular soy sauce)
- 1 tbsp sambal bajak (optional, spicy)
For the Fried Rice
- 3 Eggs (beaten)
- 2 tsp Shaoxing wine
- 4-6 tbsp vegetable oil
- 6 cups cooked rice short grain works best
- 6 scallions chopped
- 6-12 Thai chilis, chopped optional
- 1 package Chinese style sausages, cooked Kam Yen Jan brand
- 1 cup frozen peas thawed
- Salt to taste
Instructions
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Cook the Chinese sausages per package directions (either boil or steam). While that is going, prepare your soy sauce mixture by adding all ingredients to a small sauce pan and place over medium heat. Once it comes to a boil, remove from heat and set aside. While these two are cooking would be a good time to chop up your scallions and Thai chilis.
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Once the sausages are done cooking, allow them to cool before chopping them up as desired then set aside. Beat your eggs in a small bowl and add 2 teaspoons of Shaoxing wine and a pinch of salt. Place your wok over high heat, add about 1-2 tablespoons vegetable oil then your eggs. Quickly scramble them, remove from heat and place in a separate dish.
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Turn the heat down to medium on your wok, add about 4 tablespoons vegetable oil to the wok, then dump in the cooked rice. Allow the rice to heat up while stirring to coat in oil. Next, add your soy sauce mixture and continue to stir to combine. Add in the eggs, sausage, peas, scallions, and Thai chilis. stir fry until everything is heated through and combined nicely. Enjoy!