You can also add fresh shrimp or picked crabmeat to this classic Chinese-restaurant order.
Suggested pairings: Sweet and Sour Shrimp, Beef with Broccoli, Five-flavor Honey Squid ; or click here to see full list of Chinese recipes
Prep Time 15 minutes Cooking Time 12 minutes
1 tablespoon garlic, chopped
3 tablespoons green onions, chopped
1 Chinese sausage, chopped finely
(you can also use left over "red pork"
or hoisin roasted pork)
1 tablespooon hibe (dried shrimp), finely chopped
1/4 cup salted fish (like tinapa), shredded
2 eggs, beaten
2 tablespoon vegetable oil
4 cups cooked rice
2 tablespoon soy sauce (light if available)
1 cup frozen green peas
1 In a hot wok, place oil and swish it around to make sure the pan surface is fully coated. Place the egg on the pan and move pan around to make a very thin layer of cooked egg. Set aside.
2 Using the same pan, put garlic and green onions. Sauté until fragrant but do not let them turn brown. Add the Chinese sausage and shredded fish. Follow with the rice, green peas, and egg. Season with soy sauce. Serve steaming hot.
Not familiar with the ingredients? See it with pictures, here: Your Chinese Pantry
Photography by Ocs Alvarez | Styling by Bel Alvarez
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