Fried Rice With Prawn and Chinese Sausage (腊肠虾抄饭)

I came across a hawker stall just selling fried rice with various combination like eggs only, eggs with prawns, eggs with char siew and eggs with salted fish.  Fried rice in Singapore is very common but to really fried it nice is not so simple.  Basically, you can add anything to fried rice and so far the most famous one is Yangzhou Fried Rice (杨州抄饭), in which it has prawns, eggs, char siew and spring onions as its ingredients.  Also what I personally find is that those fried rice selling outside tends to be very oily which I don't really like.  Here, what I'm going to introduce is a fried rice that is not so oily and probably is the next best combination of ingredients after Yangzhou Fried Rice.

Ingredients :-
饭，鸡蛋，虾，腊肠
Overnight cooked rice, eggs, prawns and Chinese sausage are the ingredients for the fried rice which I'm introducing.  Overnight cooked rice as in left over rice cooked the day before ( you can put in the fridge once it is cooled down the day before), eggs normally would suggest between 3 to 5 ( hey be generous with eggs ok, your kids will love it ), prawns probably a dozen of them is enough to serve 3 to 5 person share of the fried rice and Chinese sausage 1 or 2 stick will enough.  All these ingredients can be easily found in supermarket.  By the way, through my experience, the essential ingredients in any type of fried rice are eggs and prawns, these 2 can't be short of in any fried rice.

Cooking Instruction :-

1.  Cooked the rice 1 day beforehand and place the cooked rice in the fridge once it is cooled down.  By doing so, the rice will kind of harden and the moisture in the cooked rice will be all gone. 

2. Peel off the shell of the prawns, wash them and then cut them into smaller pieces.  

3. For the Chinese sausages, peel off the skin, yes if you look carefully, there is a layer of skin in the Chinese sausages, need to peel that off and then cut into slices; not too thin and not too thick the slice.

4. Heat up the wok/frying pan with oil and once hot enough, crack the eggs into the wok/frying pans.  Use the spatular/ladle to mix the egg yolk and egg white together in the wok/frying pan ( something like doing a scramble egg type ) and once the eggs are cooked, you can smell the nice smell of the fried eggs and look carefully, the oil in the wok/frying pan probably all gone as absorbed by the fried eggs.

5. Put in the prawns, the prawns can get instantly cooked if your wok/frying pan is hot enough and again the nice smell of the cooked prawns emits.

6. Put in the slices of Chinese sausages.  By default Chinese sausages are already cooked and when you put them in to fry, they can give out oil.  Now you see, the originally oil all being absorbed by the fried eggs and now we use the oil given out by the Chinese sausages to fry the rice.

7. After using the spatular/ladle to mix the fried eggs, prawns and the Chinese sausages, pour in the overnight cooked rice.  The overnight cooked rice is a bit the hard and kind of in a lump also and you have to use the spatular/ladle to fry the rice and at the same time loosen them.  Need some strength to do it in this stage.

8. Optionally can put in a few drop of soy sauce to add some taste and since soy sauce is a form of liquid, it can help to loosen the cooked rice.

9. What I normally do is to use the spatular/ladle flip the rice and press them to loosen it and hence often can hear the "cling cling cling" sound as the spatular/ladle hit the wok/frying pan.  Hmm....sound pro right ? 

10. When the fried rice is done ? Normally, after frying for about 5 to 10 minute will get done.  For me, I wait till I can see the rice particle popping/dancing up from the very hot wok/frying pan then it is considered done.  Why so ? When you see those rice particle popping/dancing up that means most of the oil already gone and that will make the fried rice not so oily and at the same time the fried rice is a bit the "crispy" type.  Once done, scoop up and ready to serve.

Fried Rice best to eat while hot !!!
It is a simple dish but choosing the right combination of ingredients and the technique to fry it make a lot of difference.