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.

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