• 3 cups rice, cooked
• 1/ 4 pound pound char siu pork, thinly sliced
• 2 Chinese sausages, cut into small cubes
• 5 large eggs
• 5 large shallots, peeled and thinly sliced
• 10 garlic cloves, smashed and roughly chopped
• 1 pound frozen peas corn, green beans, carrots
• 1 tablespoon chicken bouillon powder
• 1/ 2 teaspoon black pepper
• 3/ 4 tablespoon soy sauce
• 3/ 4 tablespoon fish sauce

To cook the rice

Method

• Step 1

  Cook the rice in a rice cooker with a 1 to 1 ratio of rice to water for drier rice. Note: Alternatively, you can use day-old rice that has been sitting in the refrigerator. If you don't have a rice cooker, 3 cups rice in a saucepan with 3 cups water over medium-high heat. Cover with the lid, then when the water starts to simmer, immediately turn down to low so the water simmers gently. Leave for 12 minutes or until water is absorbed (tilt saucepan to check). Do not stir or remove the lid during cook time. Remove from the stove but leave the lid on, leave for 10 minutes. Fluff with fork. Spread on a tray and refrigerate until cold.

To cook the eggs

• Step 1

  Whisk the eggs in a mixing bowl. Then place 1 tablespoon of oil in a pan on medium-high heat. When the pan is hot pour in about 2-3 tablespoon of egg and spread out thinly in a pan about 6-inch diameter like a crepe. Cook for 30 seconds and then flip the egg-like crepe, cook for another 30 seconds, and place on the cutting board in a full circle. Continue with the rest of the mixture and pile the eggs on top of each other. Slice into 1 cm strips and then dice into 1 cm squares

To stir fry the Chinese sausage and char siu pork

• Step 1

  Heat a wok on high heat. Add Chinese sausage and cook for 1 minute. Then add char siu and cook for another 1 minute.

• Step 2

  Add in vegetables and bouillon. Stir for 2 min.

• Step 3

  Mix in eggs and pepper. Cook for 2-3 minutes. Mix thoroughly. Then empty the wok onto a large tray.

• Step 4

  Sauté shallots and garlic. Add 3-5 tablespoons of olive oil on the wok and heat on high. Add shallots and garlic on high heat until very brown, fragrant, and crispy.

• Step 5

  Mix in the rice and sauces. Then turn off the heat and mix in the rice, soy sauce, fish sauce, and 1 tablespoon of chicken powder.

• Step 6

  Lastly, add in the vegetables and meat and mix.

Notes & Substitutions

• Step 1

  Char Siu Pork is readily available at most Chinese Takeout, alternatively this BBQ sauce can be purchased online. Or you can sub this marinated protein all together for chicken or others of your liking.

• Step 2

  Use day-old rice or cook the rice with less water. The texture and dryness of the rice are important so you don't have a mushy, clumpy, and unevenly distributed fried rice.

• Step 3

  Sauté the shallots and garlic until brown and fragrant. This is a very important step that makes the flavor of this fried rice off the charts.

• Step 4

  Use a wok or alternatively a really large frying pan. I personally think that a wok is the best type of pan there is for stir-fried dishes. The shape of a wok is designed especially for all the wild tossing.