fried rice

Ah Ma’s Fried Rice

2013, 2016, family recipe, weeknight meal

Every family and cook has their own version of fried rice.  I loved my mom’s fried rice which has a different flavor profile than most fried rices I have had at restaurants.  She used to make it for lunch on the weekends, most commonly.  She would make some substitutions here and there, but her quintessential fried rice always had 1) broccoli  2)Chinese sausage  and pork 3) dried shiitake mushrooms  4) green onions.  If any of those are missing, it is not my mom’s version.  Almost always, pork was added and often times, my mom would also have dried shrimp in the mix, but I don’t consider these mandatory ingredients. My mom said that this is actually her mother’s version, which is why it is called ‘Ah Ma’s’ fried rice.

I’ve changed up the ingredient list a bit, but it still has the three ingredients that makes it taste like home to me.

  • 2 cups cooked brown jasmine rice (day old rice preferred to freshly cooked)
  • half small stalk broccoli, chopped into small pieces
  • 1/2 zucchini, chopped into small pieces*
  • 2 large handfuls of fresh spinach, chiffonade*
  • 6-8 medium dried shitake mushrooms, rehydrate and chopped into small pieces
  • 2 small Chinese sausages, sliced into 1/4 inch slices
  • 3 oz fresh pork, sliced into small pieces
  • handful cooked shrimp* or 1 tbsp small dried shrimp, rehydrated
  • 3 cloves garlic, smashed in a mortar and pestle
  • 3 eggs, slightly beaten
  • 2-3 green onions, sliced
  • soy sauce, salt and pepper to taste

*ingredients not included in my mom’s traditional version

  1. In a large flat bottomed pan, add oil and saute sausage and pork on medium heat.  Cook until fat has rendered
  2. Add garlic and veggies. If using, add dried shrimp too.  Season with say sauce to taste
  3. Once veggies are cooked, remove from pan
  4. Add more oil to the pan and scramble the eggs, adding salt to taste.  Remove from pan once cooked
  5. Add more oil, turn up the heat, then add the rice and green onions, stirring constantly, adding soy sauce to taste
  6. Once the rice and soy sauce is well combined, add the cooked shrimp and the rest of the cooked ingredients.  Stir to combine.  Add pepper (but not too much) to taste

Here’s another variation that is a little bit more heavy on the veggies and plant protein:

  • 2 cups brown rice
  • 3/4 cup quinoa
  • garlic
  • fresh shitake mushrooms
  • baby broccoli, sliced into 1/4 inch rounds
  • 1 Chinese sausage
  • 3 eggs, beaten
  • 2 green onions
  • handful of green peas