Vietnamese Fried Rice

Main Dishes
Vietnamese
PREP TIME:
2 hours

SERVES:

4 to 8

TOTAL COOKING TIME:

4 hours
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INGREDIENTS
  • 4 cups jasmine rice
  • 1 pack of Chinese style sausages (lap xuong)
  • 1 lb carrots
  • 12 oz mushroom
  • 4 sweet onion
  • 4 tbsp minced garlic cloves, divided
  • 1 lb bean sprouts, divided
  • 6 eggs
  • ¼ cup milk
  • 1 bunch scallion, divided
  • 1 lb low-sodium bacon
  • 2 tbsp oyster sauce (optional), divided
  • 4 tbsp sesame oil, divided
  • 4 tbsp teriyaki sauce
  • 1 chopped cilantro
  • 2 tbsp sugar
  • 4 tbsp rice vinegar
  • 2 tbsp low sodium soy sauce
  • 4 tbsp extra virgin olive oil
  • ½ tbsp chicken boullion seasoning
  • 1 oz Chinese fried rice seasoning mix (optional)
  • 1 tbsp mushroom seasoning
  • 2 tbsp seasoning sauce (Golden Mountain)
  • 4 oz sweet peas

DIRECTIONS

  1. 1.
    Preheat oven to 400 degrees.
  2. 2.
    Wash and rinse rice over cold water 2 times. Cook rice (4 cups) with 4 cups of cold water. Once cooked, stir rice with fork to separate rice. Let rice cool off.
  3. 3.
    Peel, wash carrots with cold water. Cut carrots into small cubes.
  4. 4.
    Peel and cut sweet onion into small squares.
  5. 5.
    Wash and cut mushroom into small cubes.
  6. 6.
    Wash and chop scallion and cilantro.
  7. 7.
    Lay bacon over wax paper on baking pans. Cook bacon in oven for 15 to 20 minutes until partially cooked. Remove bacon, pat dry with paper towels to remove fat. Cut into small chunks.
  8. 8.
    Using a large frying pan, add 1 tbsp of olive oil and bring to hot over low heat. Add and cook Chinese style sausages until golden brown on all sides. Remove sausages, pat dry with paper towels to remove fat. Slice cooked sausages into thin pieces. Save the oil from pan used to fry sausages.
  9. 9.
    Break eggs into a large bowl, add milk and beat eggs. Add In another large frying pan, bring to hot over medium heat. Add 1 tbsp vegetable oil. Cook eggs until golden brown on both sides. Remove into a cutting board. Cut eggs into 1/2 inch long pieces.
  10. 10.
    Using a large non-stick frying wok, bring to hot over low-medium heat. Add 1 tbsp saved oil from frying sausages (Step 8), bring to hot. Add 1 tbsp minced garlic. When garlic is golden brown, add carrots. Cook for 3 minute with cover over wok. Add onion, mushroom, Chinese style sausage, bacon. Cook for another 2 minute with cover.
  11. 11.
    Lower stove to low heat. Add 2 cups or half of cooked rice, eggs, scallion, cilantro, sweet peas, 1 /2 tbsp sugar, 1 tbsp rice vinegar, 1/2 tbsp oyster sauce, 2 tbsp teriyaki sauce, 1 tbsp soy sauce, 1 tbsp seasoning sauce. Mix all ingredients well over low heat. Remove cooked rice to a large baking pan for storage.
  12. 12.
    Repeat Step 10-11 for the remaining ingredients.
  13. 13.
    When ready to eat, serve rice with additional fresh scallion, cilantro, fried onions and bean sprouts.