Easy Party Fried Rice

Fried rice is already a win, but when it comes together in a flash, it’s a double win. This is my go-to when I’ve got leftover white rice begging to be used or when I need to feed a crowd without breaking a sweat. Traditionally, I’d toss in sweet and savory Chinese sausage (lap cheong), but since that’s not always easy to find at most Western grocery stores, I swap in Polish pork sausage, plus a mix of chicken and shrimp for good measure!

ingredients

For 2 half-sized aluminum pans (you may need to cook in batches depending on your wok size):

• 16-20 cups of cooked white jasmine rice, 1-2 days old

• 2 links of Polish pork sausage, cubed

• 1 lb of chicken breast, cubed

• 1 lb of shrimp, peeled and deveined, chopped into bite-sized pieces

• 8 eggs

• 12oz of frozen peas and carrots

• 1 onion, diced

• 6 garlic cloves, finely diced

• 1 stalk of green onion, diced

• 1/2 cup of oyster sauce

• 1/2 cup of soy sauce

• 2 tbsp of sesame oil

• Salt and pepper

For 8 servings:

• 8-10 cups of cooked white jasmine rice, 1-2 days old

• 1 link of Polish pork sausage, cubed

• ½ lb of chicken breast, cubed

• ½ lb of shrimp, peeled and deveined, chopped into bite-sized pieces

• 4 eggs

• 6 oz of frozen peas and carrots

• ½ onion, diced

• 3 garlic cloves, finely diced

• 3 stalks of green onion, diced

• 1/4 cup of oyster sauce

• 1/4 cup of soy sauce

• 1 tbsp of sesame oil

• Salt and pepper

instructions

1. Heat a large wok over high heat. Add a little oil and cook the sausage until golden brown. Transfer to a bowl and set aside.

2. In the same wok, add more oil if needed. Season the chicken breast with salt and pepper, then cook until golden brown. Transfer to the bowl with the sausage.

3. Add the shrimp to the wok, season with salt and pepper, and cook until golden brown. Remove and add to the same bowl.

4. If the wok looks dry, add a bit more oil. Sauté the onion and garlic until slightly softened.

5. Push the onion and garlic to the side, then crack in the eggs. Quickly scramble them, breaking them up into small pieces.

6. Add the cooked day-old white rice, breaking up any clumps with your hands beforehand or using your cooking utensil in the wok. Work quickly to mix it with the eggs, onion, and garlic.

7. Return the sausage, chicken, and shrimp to the wok. Add the oyster sauce, soy sauce, sesame oil, and frozen peas and carrots.

8. Stir everything together until well combined and heated through. Taste and adjust with salt and pepper as needed.

9. Transfer to serving bowl/tray, garnish with green onions, and enjoy!