Better Than Take-out Fried Rice
- Chinese Sausage Links
- Medium Onion
- Raw Small Shrimp
- Green Onions
- Shredded Lettuce
- Lemon Juice
- Neutral Oil
- Large Eggs
- Soy Sauce
- In a large skillet or wok, heat up a bit of oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
- Add Chinese sausage in the same pan over medium heat, cook until slightly browned, stirring occasionally. The Chinese sausages will render out some of the fat, so you will probably not need additional oil, but if the protein is sticking together, add a bit of oil in. Remove the Chinese sausage from the pan and add it to the bowl with the eggs.
- Sauté the onions for 1-2 minutes in the rendered fat, stirring occasionally. Add the shrimp and sauté with the onions until the shrimp is opaque and cooked all the way through. Remove these from the pan and add to the bowl with the eggs and sausage.
- Break cooked rice apart with damp hands. Heat up 2 tablespoons of oil in the pan and add the rice, stirring occasionally until the rice is crispy and heated through, 5-7 minutes. Now add the eggs, sausage, onion, shrimp, lettuce, and green onions and toss everything together. Make sure everything is evenly distributed. Season with soy sauce, lemon juice, and enjoy hot!