Cookin' with Jack: Fried Rice

By Jack Brummet

4 tbs peanut or other oil (Note: I think Canola has a nasty taste, but feel free)
6 Chinese sausages, sliced about 1/4" thick (or 1/2 lb. ham, or Chinese BBQ pork)
1 white onion diced (yellow or onion OK)
Salt and pepper
3 fat cloves garlic, finely minced
3-inch piece fresh ginger, peeled and finely chopped
5 scallions, thinly sliced on the bias, white and green separated
1 cup fresh (in the summer) or frozen peas
Half cup finely diced carrots
2-4 celery stalks sliced thin
A cup or cup and a half of peeled shrimp (raw, or use peeled tiny fresh cooked Oregon shrimp).
5 large eggs, lightly beaten
6 cups cold cooked long-grain rice (cooled overnight and grains separated by hand or with a utensil). About one cup per person.  Jasmine or Basmati works well too.
sesame oil to taste (2-3 teaspoons)
soy (tamari for GF) sauce - to taste, 2-4 tablespoons)
2 tablespoons of Mirin (optional but good)

Once you make it you'll have a sense of how to make it your own next time.  

Heat a wok or large heavy-bottomed cast iron skillet or wok to low heat.  Add 1 tablespoon of the oil. Add the beaten eggs. Cook until  just firm enough to lift out of the wok to cool.  You can do them like a pancake or like scrambled eggs with large curds,  Put it on a cutting board and chop it into small pieces.

Crank up the flame all the way.  After a couple of minutes, add a teaspoon or two of oil and stir fry the sausage for a couple of minutes on high heat.   Put in a bowl on the counter.

Add a little oil and the onions and celery to the pan, season with salt and pepper, and cook for 3 minutes until onion is just sweated, stirring all the time.  Add the garlic, ginger, and scallion whites and stir 30 seconds. Add peas and carrots . Cook until just defrosted (if frozen) but  leave them crisp.  Empty it all into the bowl of sausage.

Return the pan to the heat and add 3 tablespoons of oil. When the wok is smoking, add the rice to the pan and use a wooden spoon to break up any clumps. Season with pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and let the wok go for 30 second increments between tossing and stirring.  Add the mirin if using. Stir the rice again, breaking up any new clumps. Add the sesame oil to taste (at least two teaspoons-1 Tbs. I like a little more).

Add the shrimp, if using.  Stir for a minute.  Add soy sauce--about 4 TBS but taste it after 2, you may like it just like that).  Add in the chopped up eggs and contents of the bowl with sausage, herbs, vegies).  Stir and toss.  Add the scallion greens.  Add salt and pepper if it needs a touch more (the salt should be fine).  

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