One ingredient to give fried rice an old style flavor is chopped dried radish. For this recipe, I’ve added Taiwan sausages to enhance the overall taste.
Cooked Rice – Cook it the previous day and put in the fridge overnight. It helps the rice to break up more easily during frying.
Dried Radish, chopped
Shallots, thinly sliced
Frozen Peas – Do not defrost the peas. Boil a little water and throw them in straight from the fridge. Once cooked, scoop out for later use.
2 Taiwan Sausages, diced
Light Soy Sauce
White Pepper, ground
Heat up a wok over medium heat, pour in flower oil. Once oil is hot, fry shallots till golden brown. Throw in dried radish. Stir, cover with lid and watch the radish dance in the wok. Throw in Taiwan sausages and fry till aroma fills the air. Throw in peas. Put in rice and use spatula to tap with patient till rice breaks up into individual grains covered with oil. Push everything to one side of the wok. On the empty area, pour in some more oil and crack eggs directly into the wok. Stir to mix yolk and whites together then combine with rest of ingredients. Pour a sufficient amount of soy sauce around the edge of the wok to flow into rice and stir well. Sprinkle white ground pepper and serve.