taiwanese sausage fried rice
There's just such a huge variation of fried rice and i could go on about it like Bubba Gump and shrimp .. but I won't. Instead I'll go over the basic. To make truly good fluffy fried rice you should:
2 cups of uncooked rice ( cooked, cooled - then put it in the fridge overnight)
2 Taiwanese sausage ( cooked then diced )
3 Tbsp of green onions sliced
1 Tbsp of fried garlic
1/2 tsp of chicken powder
1/2 tsp of white pepper powder
salt to taste ( I usually put a little more than 1/2 a tsp )
Heat the lightly oiled wok on medium and scramble the egg until just cooked. Dish out and set aside. Saute the diced Taiwanese sausage until it becomes slightly crispy - drain and set aside.
Liberally oil the wok and turn the heat up to medium high and crumble the day old rice into the hot wok. Use your spatula to press down, then stir fry the rice so that all the kernels of rice are separated and there are no clumps. You want to fry the rice until you see little or no more steam coming from the rice ( hat's from all the moisture evaporating).
Now add in the seasoning : chicken powder, salt, white pepper powder. Once the seasoning is evenly distributed then add in the scrambled egg, sausage, fried garlic. Stir-fry for a minute then sprinkle in the green onions and you are ready to serve.