Macau Fried Rice

Macau Fried Rice: By Nelson DeSousa

My own recipe inspired by my fromer Chinese neighbors when I lived in Kearny NJ. Chinese fried rice made at home by Chinese cooks is not what you get from your local takeout.  Primarily what takeout places they use for pork fried rice is that ultra red bits of pork rib which is artificial and not made at the restaurant.  Take out fried rice is also darker as food additives and coloring are used in addition to excessive soy sauce.  When My neighbors made fried rice it was lighter in color and made from Chinese sausage (Lap Cheong) which  is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.  They also use leftover pork and sometimes shrimp. The addition of the Portuguese sausage makes this a nice Luso-Asian fusion dish.   Fried rice in Asian cuisine is always typically made from leftover rice, protein (shrimp or pork) and vegetables.  If you don’t have leftover vegetables then boil some up but if you absolutely must use a frozen bag of mixed vegetables.  Just thaw it out first.   This serves 6-8 as a side dish and 4 as a complete meal.  **Note** When you cook Jasmine rice make sure to wash it thoroughly before making it to remove the starch.  This will ensure  that each grain of rice separates and gets coated with the flavors of the other ingredients in the pan.

Macau Fried Rice
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Yield: 4


  • 2 cups Portuguese sausage (preferably linguica) chopped into 1/4 inch cubes
  • 1 cup mixed vegetables (such as corn, peas, green beans, carrots)
  • 1 medium onion finely diced
  • 5 scallions white part thinly sliced green part sliced at a slight angle
  • 2 garlic cloves minced
  • 2 teaspoon finely minced ginger
  • 3 cups jasmine rice cooked and cooled
  • 3 scrambled eggs cooked
  • 2 tablespoon soy sauce


  • Cook rice and set aside.
  • Cook the scrambled eggs and set aside.
  • Heat a wok or very large shallow pan until it is smoking. Drizzle some vegetable oil in pan (be careful for splatter).
  • Add the sausage and cook by constantly moving the pieces around in the pan. You are looking to get a nice char on the sausage (about 5 – 10).
  • Remove the sausage from the pan and set aside.
  • Let the pan temperature come up and stir fry the onion, scallion whites, garlic and ginger for about 1 minute.
  • Add the vegetables and mix well so the mixture gets charred but not overly burned. This should take about 5-10 minutes.
  • Add the sauagae back into the pan and cook until sausage is cooked through mixing everything around (about another 3 minutes).
  • Add the cooked rice by breaking it up in your hands as you add it. Let the rice cook through and break up any clumps. The rice is already cooked so you are looking to just heat it through. Drizzle in the soy sauce.
  • Add the egg and scallions and mix. Serve hot!