In the West, fried rice has long been butchered into a bland dish that has become unrecognizable to its original creators in Asia. Every nation in Asia has its unique version of this world favorite dish and the key to making authentic fried rice is to use fresh ingredients and spices that actually come from Asia and not from a can. Here is my take on my grandfather’s favorite dish. Bold flavors of sweet and savory Chinese Lap Cheong sausage marry beautifully with the dash of bright yellow turmeric and of course, lots of garlic. This is a great all-in-one meal.
1 lb package (approximately 10 sausages) lap cheong (Chinese sweet pork sausage)
3 tablespoons vegetable oil
16 cloves garlic, minced
1/4 large red onion, diced
1 boneless, skinless chicken breast, diced into small cubes
2 scallions, sliced diagonally, 1/2 inch wide
2 small carrots, peeled and sliced thinly on the diagonal
6 cups of cooked rice (kept in refrigerator for at least 3 hours)
4 tablespoons fish sauce
1 tablespoon sugar
1/4 teaspoon turmeric powder
2 teaspoons paprika
2 tablespoons soy sauce
3/4 teaspoon salt
1 teaspoon cayenne pepper (optional)
6 tablespoons pineapple chunks
Chopped fresh cilantro
Fresh fruit of choice (pineapple or watermelon works well)
Cut the lap cheong on the diagonal into 1/3 inch thick slices. In a wok, heat 2 tablespoons of oil on high heat and sauté the garlic, onion and lap cheong until golden brown, about 2 to 3 minutes.
Lower to medium high heat; add the chicken and eggs. Sauté until cooked for about another 3 to 4 minutes. Add the scallions and carrots; toss together thoroughly.
Add the last tablespoon of oil, rice and fish sauce, sugar, turmeric, paprika, soy sauce, salt, cayenne pepper and pineapple chunks.. Mix until all the ingredients are evenly distributed.
Serve hot with chopped cilantro to garnish and side of fresh fruit.