I'm sure many chefs and home cooks alike will agree that their love of food stemmed from their parents' home cooking. I'm no different. Growing up, the best cook I knew was definitely my mother, and I draw many of my inspirations from her home cooking. I remember when I was a young'un, I wanted to be just like her and would pretend to cook "carrots" (cut-up pieces of orange construction paper), "onions" (cut-up pieces of white construction paper), and "celery" (you get the idea) in my "saucepan" (old cookie tins).
Of course, back in those days, all I did was just make a mess of confetti. These days, I try to re-create my mom's cooking whenever I'm craving comfort food, and this simple Thai-Style Fried Rice with Chinese Sausages is one of my favourite adaptations. And I hope it can be yours too! And mom, you're still my favourite chef!! :)
Thai-Style Fried Rice (makes approx. 7 cups)
4 cups cooked rice (rice stored overnight in the fridge works best)
2 x Chinese sausages (laap cheong), small dice (or you can use chicken, etc.)
1 x Tomato, small dice (flesh only)
1 medium onion, small dice (about 1 cup)
3/4 cup Green peas
3/4 cup Corn kernels
2 x Eggs, cracked into a bowl and whisked with 2 T of water
2 x Garlic cloves, minced
2 t canola oil
1-2 Birds Eye Chili, sliced thin (optional)
1 x Green onion, sliced thin (optional)
3 T Fish Sauce
Juice from 1/2 lime
1. Heat wok, and add 1 teaspoon of oil. Saute onions on medium heat.
2. Add garlic, making sure not to burn! Add tomatoes.
3. Stir fry until tomato juices have evaporated, and then add peas, corn and chinese sausages. Fry until everything is heated through.
4. Remove from wok and set aside.
5. Add 1 teaspoon of oil to wok, and add egg mixture. Cook until you have a fluffy omelette. Break up omelette into small pieces (uniform with diced sausages, peas, corn, etc.)
6. Add vegetable mixture and rice into the wok and combine.
7. Add fish sauce and lime juice and combine.
8. Add sliced chilis and green onions (if adding).
9. Serve and enjoy!