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I grew up in Singapore, eating fried rice on such a frequent basis that the very smell of it takes me right back home.
Later, when I relocated to Buenos Aires and began to cook for myself, fried rice was one of the first dishes that I decided to try my hand at.
Thankfully, it is a foolproof dish that everyone can easily make at home.
The trick is to cook all the ingredients separately, and then combine them and fry them all together.
Today, I’m sharing my recipe for easy sausage fried rice with garlic and ginger– a simple but comforting meal that always makes me feel like I’m back home in Asia.
To make it, you start by cooking some long grain white rice. This can be done on the stove of course, but a rice cooker is another handy kitchen implement to have at home.
In the meantime, beat some eggs, and cook an omelet in a large skillet. Once the omelet is ready, set it aside and cut the eggs into small pieces.
Next, you want to sauté the vegetables, minced garlic, and grated ginger. Then the flavorful sausages are added (or chicken hot dogs), followed by the rice and soy sauce. Finally, the eggs are returned to the skillet.
Not too difficult, right?
Mix it all up before garnishing with chopped spring onions, and you’re ready to enjoy my favorite dish in the world!
Let’s head straight to the recipe and start cooking.
Cooking by the Numbers…
Step 1 – Prepare Your Mise en Place
Get your ingredients ready.
Measure out the rice and soy sauce.
Set aside the eggs, onion, carrot, garlic cloves, ginger, and spring onions.
Step 2 – Prep the Vegetables
Dice the onion and the carrot, mince the garlic, grate the ginger, and chop the spring onions.
Step 3 – Rinse and Cook the Grains
Rinse the grains well with water until the water runs clear. This is necessary to get rid of the excess starch. You may need to rinse about 3 to 4 times.
We recommend a rice washing bowl or colander with small holes for this task. Check out our review of the best colanders for more information.
In a large pot, combine the grains with 1¾ cups of water and bring it to a boil before lowering the heat and then covering the pot.
Let it cook over low heat for 10 minutes.
Step 4 – Cook the Omelet
As the rice is cooking, beat the eggs with a fork.
Heat up a little oil in a large skillet or wok over low heat, and then pour the beaten eggs in the middle of the skillet, tilting the pan to form an omelet.
Cook the omelet until the bottom is golden, and then flip it over to cook on the other side.
Set the cooked omelet aside and cut it into small pieces.
Step 5 – Saute the Vegetables
Heat up a bit of oil in the same skillet or wok. Saute the diced onions and carrots over medium heat until the onions are translucent and the carrots are tender. This will take about 15 minutes, or longer if necessary.
Make sure to stir with a wooden spoon every few minutes to prevent the vegetables from burning.
Add the minced garlic and grated ginger, and sauté for a minute until they are fragrant.
Step 6 – Mix and Distribute
Throw in the diced sausages and sauté for a few minutes until cooked through.
Then add the cooked grains. Drizzle the soy sauce over the top, and mix well until the sauce is evenly distributed.
Add the cut up omelet and mix well before seasoning with salt.
Garnish and Tuck In
In Chinese cuisine, spring onions are often used as a garnish to give a pop of color and flavor. This dish wouldn’t be complete without them!
Serve yourself a bowlful and enjoy!
What other Asian dishes do you like to make at home? Let us know in the comments below!
For more take-out-inspired dishes, we have plenty for you to choose. Here are some of our favorites:
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.