Fried rice

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I have always enjoyed chinese food, plus the city I grew up in has a strong chinese food tradition, which is why almost every sunday we would go out to eat chinese or order in.

Now, I am not saying this recipe is an authentic chinese fried rice recipe, because it´s probably not, but what I am saying is that this is a great fried rice recipe that my sister and I make every so often since it reminds us of those sundays.

For this recipe, we used sausage as the only protein, but you can easily add some chicken for example, and use less sausage, and it would be great as well.

Fried rice
Prep Time
30 mins
Cook Time
30 mins
Servings: 4
For the rice:
  • 1 1/2 C white rice
  • 3 C water
  • 1/2 onion
  • 2 garlic cloves
  • 1/2 red bell pepper
  • 1/2 zucchini or a small one
  • 2 carrots medium size
  • 4 sausages
  • garlic salt to taste
  • sesame oil as needed
  • salt and pepper to taste
For the sauce:
  • 1/3 C soy sauce
  • 1/3 C white wine
  • 1/6 C brown sugar
For the rice:
  1. In a pot, cook the rice with the amount of water called for. Once cooked, let it dry completely.

  2. Chop the onion, garlic, red pepper, zucchini, carrot and sausage in small pieces and set aside.

  3. In a pan to medium heat, with some sesame oil, cook the onion and garlic for a few minutes. Then add the pepper, zucchini and carrot and keep stiring. Lastly stir in the sausage, and season to taste using garlic salt, pepper and salt, and cook for a few more minutes.

For the sauce:
  1. In a different pan to low heat, pour the soy sauce, white wine and brown sugar, mix a little and then let it sit to reduce. The sauce will be ready when it turns thicker (about 8 min) and the wine´s alcohol has evaporated.

To finish up:
  1. In a big pan, with some sesame oil, put the rice to sautee, adding some salt and pepper, for about 10 minutes, stiring non-stop. Then stir in the vegetables, using some more sesame oil if needed.

  2. Lastly, add the sauce to the rice and stir. Use some more soy sauce if needed. Cook for some more minutes and the rice will be ready.

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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