kaao pat goon-chiang, Fried Rice with Chinese Sausages.
Good fried rice calls for cold, cooked rice. Steam the rice according to the instructions below, then chill it overnight in the refrigerator. Before you use it to make fried rice, break up the clumps of rice into individual grains. Wet your hands with cool water and rub the rice until it separates.
2 tablespoons peanut or light sesame oil 1/2 lb Chinese sausage, cut into medium dice 1-1/2 cups minced onion 2/3 cup medium dice carrot 1/2 cup shiitake mushroom caps 3/4 cup red or green bell pepper, cut into strips 2 cups shredded Napa cabbage 6 cups steamed long-grain rice, cold (see note below) Salt as needed Freshly ground black pepper as needed 1-1/2 cups snow peas, sliced on the diagonal 3 large eggs, lightly beaten 2 tablespoons mushroom soy sauce 1. Heat the oil in wok over medium heat until it shimmers. Add the diced sausage and stir-fry until the fat is released and the sausage is very hot, about 3 minutes. Add the onion and continue to stir-fry until golden, 4 to 5 minutes.
2. Add the carrot and stir-fry until hot, about 2 minutes. Add the mushrooms and stir-fry until they begin to release a little moisture, about 2 minutes. Add the peppers and stir-fry until they are limp, about 2 minutes. Add the cabbage and stir-fry until the cabbage is very hot, about 2 minutes.
3. Add the rice and stir-fry until rice is hot and begins to brown. Season to taste with salt and pepper. When the rice begins to turn golden in spots, add the snow peas and stir-fry until they are bright green, about 3 minutes.
4. Pour the beaten eggs into the wok around the edge of the rice. Leave the eggs undisturbed until they begin to turn opaque, then fold them into the rice and cook until the eggs are set and the dish is very hot, about 3 minutes. Season to taste with mushroom soy sauce, salt, and pepper. Serve at once on a heated platter or plates.