Inspired by classic SGV restaurants, this fried rice is easy to make at home
This fried rice formula has been my go-to 15-minute dinner for years. It’s how I use up about-to-wilt scallions and leftover rice and my refrigerator staples of laap cheung sausage and eggs. Even though the dish comes together easily, its origins lie in lavish feasts., but those that remain continue to house huge parties on the weekends.
In this banquet-inspired version, cured or roasted pork in the form of laap cheung sausage or char siu salt the rice instead of soy sauce; that keeps the grains from turning brown and helps reduce added oil. Eggs stay shy of setting before mixing with the rice so they coat the grains, tinting them yellow and shellacking them with rich flavor while giving them a fluffy texture. A generous mound of sliced scallions add their sweet onion aroma to the mix.
Reduce the heat to medium and add the sausage. Cook, stirring often, until the fat renders and the meat is golden and crisped, 2 to 3 minutes. Add the scallions, season with salt and pepper and cook, stirring, until bright green and aromatic, 1 to 2 minutes. Use your hands to crumble the rice into the wok, separating the grains. Cook, stirring, until heated through, 1 to 2 minutes. Return the eggs to the wok and cook, stirring, until the unset eggs set around the rice, the set eggs break up and everything is steaming, 1 to 2 minutes.
Immediately transfer to a serving dish and top with the lettuce. Serve right away with more lettuce on the side if you’d like.Add 8 ounces peeled and deveined small shrimp to the wok after the sausage has crisped and season with salt and pepper. Cook, stirring, until the shrimp are curled and opaque, 1 to 2 minutes, then add the scallions and proceed as above.Jenn and Lucas rank the best fast food fried chicken in L.A.
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