September 15, 2021

Elisha’s Addictive Fried Rice

Elisha’s Addictive Fried Rice is, well, pretty addicting haha! It’s full of umami, jewels of veggies, and is the ultimate comfort meal if I do say so myself!

MONIQUE SOURINHO - food photographer, stylist, recipe developer, and professional taste tester. Nothing fills my cup more than connecting with like-minded people (especially over a great meal). To learn more click here.

I wouldn’t call Elisha’s Addictive Fried Rice particularly healthy, but at least this version omits her true version with added cane sugar. This one is also loaded with extra veggies haha! But then again, I’m not the type of person who considers fried rice an ideal choice for a diet to begin with…

In other words, this is ultimate comfort!! I highly recommend sharing with loved ones so spreading the love isn’t limited to your waistline (because this dish is truly addicting!!)

All jokes aside, if you’re anything like my sister and me, simply have a little dance party to combat any carb comas hahah!

P.S. The veggie measurements are more of a guideline. You can follow this recipe to a T or you can mix and match. I say, the more veggies the merrier! Experiment away! This is an awesome way to use up leftover veggie scraps from the week!
P.P.S. Elisha says you can substitute any meat too! “I do shrimp, hot dogs, chicken really whatever is in the fridge.”


Elisha’s Addictive Fried Rice:

SERVES: 4-6
COOK TIME: 20-30 MINUTES

INGREDIENTS:

  • 1 cup dry jasmine rice, cooked to package directions (with 1 1/2 cups water)
  • 1 package (12 oz.) Chinese style sausages, sliced
  • 3 Tbs salted butter
  • 1 Tbs ginger, grated
  • 1 sweet onion, diced
  • 2 bell peppers, diced
  • 3 large cloves garlic, minced
  • 5-6 stalks of scallions, sliced
  • 1/4 cup dried hot chili peppers (more or less, or omit to preference)
  • 1-2 Tbs Sriracha (to preference)
  • 1/4 cup soy sauce (or smoked tamari)
  • 1/4 cup oyster sauce
  • 2 Eggs

METHOD:

  1. In a large skillet, add the butter and onions, peppers and ginger and bring to medium heat. Sauté for about 10-15 minutes, stirring occasionally, or until it softens and begins to brown.
  2. Add the garlic, scallions and dried chili peppers. Cook until fragrant (about 1-2 minutes), then add in the rice, soy sauce, oyster sauce and sriracha. Gently mix until combined.
  3. Make a well in the center and crack the eggs. Scramble and cook for about 1-2 minutes before combining with the rice. Afterwards, season to preference.
  4. Increase the heat to medium-high and smooth out and press the rice into the pan. Allow to rest and cook for 3-5 minutes, undisturbed, to crisp and create crispy, golden brown bits. When ready, give a final stir before transferring to a platter. Enjoy!

NOTES:

  • This recipe is awesome the next day, especially when reheated in the oven at 350°F. All the flavors meld together even more baking it just adds that little somethin’ somethin’!
  • My sister actually adds her sauces in the beginning and eggs at the very end. To that I say, to each their own haha! Just have fun and adjust to preference!
  • Fore more crave-worthy recipes to try or pair alongside, visit the Kitchen Journal.