I prefer to use leftover rice when it comes to fried rice, a day old rice in particular.
- 3-4 cups Cooked White Rice (preferably a day old cooked rice)
- 2 tbsp chorizo de bilbao, chopped into small cubes
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 150-200g mix vegetables, thawed
- 2 tbsp hot water
- 1/2 tsp soy sauce
- 1/2 tsp oyster sauce
- salt and pepper to taste
- 1 scrambled egg
- 2 tbsp green onions, chopped
- oil for sauteing
- 1/2 tsp sesame oil
Honestly, the measurements above are just an eyeball, it all depends on you on how much leftover rice you have and how much of each ingredient you want to throw in your wok 🙂 so feel free to add or subtract any of the mentioned ingredients above.
- Take the rice out of the fridge, crumble. set aside.
- Prepare all the ingredients needed, chop everything before starting to cook.
- In a large skillet or in a wok with oil over medium heat, cook chorizo de bilbao until fragrant, add garlic, then onion and cook until fragrant too, add mix vegetables then the water, soy sauce and oyster sauce, let simmer until the vegetables are fully cooked. Season with salt and pepper.
- Toss the rice, don’t worry if it still cold 🙂 toss the rice until the veggies and the chorizo de bilbao are distributed evenly, cover and cook for 2 more minutes.
- Roughly chop your scrambled egg and put on top of the rice together with the green onions drizzle some sesame oil then toss again until you smell the aroma of the green onions.Taste and season as needed. Cover again and cook for another 2 minutes before serving.
Chorizo de Bilbao is also known as Chinese Pork Sausage, you can find it in Asian Stores near you or in local supermarkets in the Philippines. If you don’t like to include this, you can omit and replace with any sausage you like (or spam, luncheon meat, meatloaf of your choice) or totally remove any meat from this recipe.
The use of soy sauce and oyster sauce is to season the rice and to give it an Asian flavor, you can omit this as well and replace with any seasoning you want.
You can also add chopped fresh parsley for the extra flavor too.
White Rice, usually a Jasmine Rice is what I always use. If you plan to use Basmati Rice, there’ll be different technique on how to cook this dish which I will be sharing soon 🙂
Never use an overcooked rice, it wil give you a not so good fried rice.
This dish is best paired with spring rolls or dumplings, tempura, grilled meat or fish.
Best paired with these too 🙂