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3 cups cold cooked long grain white rice
1 -2 tbsp oil (I use peanut but any will do)
1 small (or half medium) white onion, chopped
one clove garlic, minced
1 tsp minced fresh ginger
1 cup sliced mushrooms
1/2 cup uncooked medium shrimp
1/2 chopped spicy sausage (I use either Chinese sausage or chorizo, whichever I have)
2 large eggs, scrambled dry and chopped up small
1/2 frozen peas (or fresh when in season)
2 tbsp soy sauce
dash of white pepper
a few drops of sesame oil
3-4 green onions sliced (both white and green)
Make sure that the rice is not hot or warm, and very dry, not sticking to itself.
Heat 1 tbsp of oil in a wok or skillet. Stir fry the white onion, garlic and ginger just until soft, taking care not to burn garlic. Add mushrooms and cook until soft. Add shrimp and sausage and stir until shrimp are just pink. Add soy sauce, rice, peas, scrambled egg, pepper and sesame seed oil, stirring until everything is heated through.Just before serving add sesame oil and green onions.
1 -2 tbsp oil (I use peanut but any will do)
1 small (or half medium) white onion, chopped
one clove garlic, minced
1 tsp minced fresh ginger
1 cup sliced mushrooms
1/2 cup uncooked medium shrimp
1/2 chopped spicy sausage (I use either Chinese sausage or chorizo, whichever I have)
2 large eggs, scrambled dry and chopped up small
1/2 frozen peas (or fresh when in season)
2 tbsp soy sauce
dash of white pepper
a few drops of sesame oil
3-4 green onions sliced (both white and green)
Make sure that the rice is not hot or warm, and very dry, not sticking to itself.
Heat 1 tbsp of oil in a wok or skillet. Stir fry the white onion, garlic and ginger just until soft, taking care not to burn garlic. Add mushrooms and cook until soft. Add shrimp and sausage and stir until shrimp are just pink. Add soy sauce, rice, peas, scrambled egg, pepper and sesame seed oil, stirring until everything is heated through.Just before serving add sesame oil and green onions.
