Thanks for the well wishes.. I’m still sickly but slowly getting better. I honestly don’t know what’s taking me so long to kick this bug. The best part about it is that I have an excuse not to cook for a week! Who wants sickly, infected people cooking food? Not me.
My parents have been making fried rice for as long as I can remember. It’s one of those dishes that my dad can make when my mom’s out of town; it’s that easy. This can be customized to your own taste buds. Sometimes I add in green beans, peas, carrots, green onions, etc., depending on what I have in my refrigerator. Other times, I make it completely plain with just meat for the DB.
You can buy Chinese sausage at most Asian supermarkets like 99 Ranch Market. I found mine at Costco, believe it or not! Oh, don’t worry… I didn’t make this while I was sick. This was from a while ago. It really helps having a full queue of posts!
- 2 cups rice, uncooked
- 1/2 onion, diced
- 2-3 chinese sausages
- 2 eggs, scrambled with a fork
- 1 1/2 tablespoons oyster sauce
- half can of corn, drained
- pinch of salt & sugar
- sricaha (optional)
- Cook rice according to the directions on package.
- Slice the chinese sausages and cook them with the diced onions in a large saucepan over medium heat, moving occasionally to make sure they don't burn, about 5 minutes.
- Once they are charred on the edges, remove the meat and onions from heat and set aside.
- Using the same pan with the oils left in, pour in the scrambled eggs over low-medium heat for a minute. Add the rice on top. Continue stirring together the rice and eggs, until the eggs are thoroughly cooked.
- Return the sausage, onions, and corn back into the pot.
- Add the oyster sauce, salt, and sugar, mixing well.
- Serve topped with sriarcha, if you want.