Easy Shrimp and Sausage Fried Rice
I recently located out of the Chicago area to a smaller city in Florida. Moving down here has its perks; however, I miss the food options of a large city like Chicago. One of our house’s main takeout go-to’s has been Chinese takeout. My favorite Chinese restaurant had this fried rice that was your typical cheat day type meal; it was greasy and salty but had this smokey flavor I love. I have visited several Chinese restaurants hoping to find fried rice that satisfies my cravings, but unfortunately, none have done the job.
The next best option is to make my own fried rice. This fried rice dish is a quick and easy meal that never disappoints in our household. Yes, I know takeout fried rice is fantastic, and very few homemade variations can compare; however, preparing your own at-home meal allows you to have control over your ingredients. You know what goes in it and how much goes in. This dish is versatile and so easy to make your own. With this recipe, you can use freshly made rice without worrying about it becoming mushy.
The Rice
The typical fried rice recipes call for cooled day-old rice. This is because hot or warm rice has a tendency to draw more moisture from the soy sauce creating a mushy texture. Living in a house where rice is frequently consumed, I usually don’t have enough leftover rice. I end up cooking the rice I need for this recipe just before using it. The trick to preparing fresh hot rice for this dish is to cook the rice slightly al dente. Having a bit of bite to the rice and using it while still hot will allow it to soak up some of the soy sauce resulting in a perfectly tender cook. Regarding the type of rice, I always recommend using a long-grain rice variety. I am a major fan of jasmine rice. It’s perfumed, has a medium body, and is not too starchy. Usually, I rinse my rice to wash off the excess starch and add a bit of oil when cooking it.
Fried Rice
Ingredients
- 1/4 cup preferred cooking oil
- 6 cups cooked jasmine rice or preferred long grain rice
- 2 beaten eggs
- 1/4 pound shrimp
- 1 beef sausage link cubed
- 1/2 medium onion chopped
- 2 tbs minced garlic
- 1/2 inch grated ginger
- 1 cup mixed vegetables (optional)
- 3-4 tbsp low sodium soy sauce
- 2 tsp oyster sauce
- 1 large shrimp or preferred bouillon cube
- tsp salt to taste
- 4 tbs chopped green onions (optional)
- 3 sprigs of cilantro (optional)
Instructions
- In a medium-sized pot over medium heat, add 2 teaspoons of oil and scramble the beaten eggs. Place aside.
- Add a tablespoon of oil to the pot and saute the sausage and shrimp until the shrimp is cooked through. Remove the shrimp and sausage and place aside.
- Add the remaining oil to the pot and sauté onions, garlic, and ginger until the onions become translucent.
- If using mixed vegetables, add it to the sautéed mix and cook down until softened. Cover with a lid to help trap steam.
- Crumble 1 large bouillon cube (2-3 small cubes) over your vegetable mix and add the cooked rice. Mix the soy and oyster sauce together and add to the. Add the scrambled eggs along with the shrimp and sausage and toss.
- Garnish with green onion and cilantro
