Fried rice

February 27, 2021 9:51 AM

Last Sunday I made some fried rice.

I needed an easy, filling meal for a lazy Sunday and I figured this Chinese Sausage Fried Rice 香肠炒饭 recipe would be good for this. In Teochew, I think I would tell my family I ate 炒饭合腊肠  (cha beung gat lat chiang).

There was a decent amount of prep work involved, so it took a while, but it was easy.

I think I may have had more rice than I needed. The recipe called for 5 cups of cooked rice, which is the most unhelpful measurement since I needed to cook the rice first and I have no idea what the ratio of "uncooked rice cooker cups" is to "cooked rice measuring cup cups". I used 3 cups of uncooked rice cooker cups, and I think I should have at least doubled the sauce.

But overall, this was a good meal that I would definitely make again. The best part of this was definitely the crunchy bits of rice at the bottom of the pan. If I have extra time, I'll reheat this again on the stove, which makes it even better.

Just like my mother, I had to add some sriracha to top this off. Well, not exactly like my mother. She would have had this swimming in hot sauce.