I’ve been sick for a week now, battling a nasty cold bug. Today is the first day I’ve made anything in the kitchen that is decent enough for regular people’s consumption. Despite not being able to taste much yet, I felt that I can finally stomach some solid food. If I am not writing coherently, just bear with me for a while.
A peek out the window at noon revealed some fat snowflakes falling from the sky. Hrmmpphh.. a little too early I thought, it’s only November 16, for goodness sakes. We’re gonna get more snow tonight, lake effect snow anyway, but it’s enough to make my world looks like the inside of a snow globe already. AND we barely had autumn yet! We’re definitely not running out to the grocery store to buy anything today. So I found some zucchini in the crisper and some vegetarian Taiwanese sausage in the freezer. Luckily, we bought some eggs last week, so I had decided to make fried rice for today.
I was sure that everyone knew how to make fried rice, until I met my husband. I suppose it is quite daunting to figure out the combination of ingredients are best for fried rice. As a general rule, I think leftovers or ingredients that won’t turn soggy upon cooking are usable for fried rice. I usually prefer to cook my proteins first (separately if you are using more than one type of protein) and put to the side until the fried rice/noodle dish is almost complete. I then re-introduce the cooked proteins into the wok just prior to seasoning. Eggs are an exception.
- 3 cups of cooked rice, fluffed with a fork or a pair of chopsticks (leftovers are best but allow at least a few hours to cool the rest if no leftovers are available)
- 1 zucchini, cubed into 1cm square pieces
- 2 Taiwanese sausages, cubed into 1cm square pieces
- 2 cloves of garlic, diced
- 2 eggs, beaten
- 2 tsp of seasalt, or to taste
- 1 tsp of white pepper, or to taste
- Heat 2 tbsp of oil in a non-stick wok. Pan fry the sausages until they turn a little brown. Reserve on the side.
- Add another 2 tbsp of oil into the wok. Cook the garlic and zucchini until they start to soften a little.
- Add fluffed rice to the wok. Combine thoroughly. Add browned sausage back into the wok.
- Make a circle in the middle of the wok. Add 2 tbsp of oil in the circle and pour the beaten eggs in.
- Scramble the eggs in the center of the wok without mixing the rice in yet.
- When the 70% of the eggs begin to solidify, combine the rice into the eggs and mix thoroughly.
- Season with salt, white pepper and vegetable seasoning if preferred. I use Poloku brand.