Disclosure: This post is sponsored by Grimm’s Fine Foods. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
One of my favourite ways to get an easy dinner on the table is fried rice. As long as you’ve got rice (day-old is even better), eggs, and some oil, you can make fried rice. I make it at least once a week.
WHAT IS FRIED RICE?
A quintessential Chinese staple, fried rice utilizes leftovers from other dishes. When I’m looking to clean out my fridge, it’s the dish I make.
Fried rice is really versatile — I’ve made it with random leftover veggies, tofu, and various meats, including char siu (Chinese BBQ pork).
The best thing is that my kids love it too — and that’s a good thing, because on days when I don’t have time to think of what to make — I can get fried rice on the table in 15 minutes.
MEAT GIVES FRIED RICE A SAVOURY HIT
Personally, I like a fried rice that is heavier on veggies with punctuations of meat. In this case, I’m using Grimm’s Ham Garlic Sausage which has that smoky, savoury flavour that pairs well in fried rice.
I chose the garlic sausage since it’s already got that punchy garlic flavour, and I can skip the step of adding minced garlic. I added in sweet pineapple chunks to balance the saltiness and brighten the dish up.
WHAT YOU NEED TO MAKE FRIED RICE
Making a good fried rice is based on skill and technique. Having all your ingredients ready is a must as this dish takes only a few minutes to make in a very hot wok.
- a large wok or cooking vessel that can hold all the ingredients
- ingredients at the ready
- high heat + quick stirring motions
- day-old rice (which is drier)
TIPS ON HOW TO MAKE FRIED RICE
Day-old rice works best for fried rice since it has had a chance to dry out a bit. You can still use freshly cooked rice — just be sure to fry the rice in oil a little longer, until it’s lost it’s moisture.
Everyone has their own technique but I personally like my eggs to coat the grains of rice slightly. What I will do is cook the scrambled eggs until they are almost set and remove from the wok before adding them back in.
As fried rice is made in a hot wok, it’s important to work fast of you’ll risk burning the dish. A little bit of smokiness is actually good, as its “wok hei” (or “breath of the wok”) is a measure of how skilled the chef is. But for the homecook, “wok hei” is quite difficult to achieve as you’ll need a well-seasoned wok, and an open flame and years of experience.
Fear not, you can still make a good and delicious fried rice at home. My kids scarfed down their bowls and told me the ham sausage was super delicious! My husband went for seconds and has already told me to make this again.
Let me know if you try out this recipe — I’d love to see! Tag me on Instagram @siftandsimmer or leave me a comment below.
Ham Garlic Sausage & Pineapple Fried Rice
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 3 Tbsp vegetable oil divided
- 3 large eggs beaten
- 1 large white onion diced
- 2 C cooked white rice
- ½ C Grimm's Ham Garlic Sausage diced
- 1 Tbsp soy sauce
- ¼ tsp black pepper
- ½ C pineapple tidbits drained
- ½ C frozen green peas
- 1 tsp toasted sesame oil
- chopped green onion
- In a large wok over high heat, add 1 Tbsp oil and the beaten eggs. Stir and scramble for 2-3 minutes, until almost fully cooked. Transfer to a clean bowl. Set aside.
- Add the remaining 2 Tbsp oil and the cooked rice. Stir constantly, moving the rice around the wok.
- Add in the onion and keep stirring for another 1-2 minutes, until the onion becomes fragrant.
- Next, add in the Ham Garlic Sausage and stir fry for another 2 minutes. Add in the scrambled egg and mix with the rice until the egg is fully cooked.
- Season with 1 Tbsp soy sauce and black pepper, and add in the drained pineapple tidbits and the frozen peas and continue stirring until the peas are warmed through, another 3-4 minutes.
- Remove from heat. Serve fried rice in bowls and garnish with a drizzle of toasted sesame oil and chopped green onions. Add some chili oil if you like. Enjoy while hot.