Ming Tsai's fried rice with pineapple, sausage and more

Why go for takeout when you can make delicious, healthier fried rice dishes at home? Ming Tsai shares four simple ways to do it, including classic fried rice, fried rice with sausage and pineapple and more.

Eight treasure rice
Servings:

Makes 4 servings

Ingredients

    • 5 tablespoons canola oil
    • 4 large eggs
    • Kosher salt
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 1 serrano chile, minced
    • 1 stalk of celery, diced
    • 1 large carrot, diced
    • 1 large red bell pepper, diced
    • 1 large zucchini, diced
    • 1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of
    • the greens reserved for garnish
    • Freshly ground black pepper
    • 1/3 pound Lap Chong Chinese sausage, diced
    • 2 tablespoons wheat-free tamari
    • 1 cup shelled edamame
    • 7 cups 50-50 white and brown rice, cooked
    • 2 tablespoons toasted sesame seeds

Preparation

Baking Directions:

Line a large plate with paper towels. Heat a wok over high heat. Add 4 tablespoons of the oil and swirl to coat. When the oil is hot, add the eggs and season with salt. When the eggs puff, stir vigorously, then transfer the eggs to the paper towels to drain.Add the remaining 1 tablespoon oil to the wok, swirl to coat, and heat over high heat. When the oil is hot add the garlic, ginger and chile and stir-fry until aromatic, about 30 seconds. Lower the heat to medium-high, add the zucchini, celery, carrot, red bell pepper and all but the reserved scallions and stir-fry until slightly softened, about 1 minute.Season with salt and pepper. Add the sausage and tamari and stir-fry until soft, about 2 minutes. Add the edamame and the eggs. Stir to break up the eggs, then add the rice. Stir until heated through, about 2 minutes. Adjust the seasoning with salt and pepper. Transfer to a large serving platter, garnish with the reserved scallion greens and the sesame seeds and serve.For 50-50 white and brown rice (yields 8 cups)Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan. Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Transfer the rice to the same saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes. Stir gently and serve.

Chicken sausage fried rice with pineapple
Servings:

Makes 4 servings

Ingredients

    • 2 tablespoons canola oil
    • 11/2 pounds chicken sausage meat, preferably Italian
    • 1 English cucumber, very thinly sliced
    • Juice and zest of 1 lemon
    • 1 teaspoon toasted sesame oil
    • Kosher salt and freshly ground black pepper
    • 5 cloves garlic, sliced as thin as possible
    • 1 tablespoon minced ginger
    • 1 bunch scallions, white and green parts, thinly sliced, 2 tablespoons of the greens reserved for garnish
    • 1 tablespoon sambal
    • 1/2 pineapple, peeled, cored and diced
    • 1 large red bell pepper, diced
    • 6 cups 50-50 white and brown rice, cooked and cooled
    • 1 tablespoon wheat-free tamari

Preparation

Baking Directions:

Heat a wok over high heat. Add 1 tablespoon of the canola oil and swirl to coat the pan. When the oil is hot, add the sausage and sauté, breaking up the meat, until cooked through, 6 to 8 minutes. Transfer to a plate.Heat the wok over high heat. Add the remaining 1 tablespoon canola oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, scallions and sambal and sauté, stirring, until fragrant, 30 seconds. Add the pineapple and bell pepper and sauté until the rawness is cooked out, about 1 minute. Add the rice and tamari, season with pepper, and heat through, stirring, for 1 minute. Return the sausage to the pan and heat through, stirring occasionally. Taste to adjust the seasoning with salt and pepper, if necessary.In a medium bowl, combine the cucumber, lemon juice and zest, and sesame oil. Season with salt and black pepper and set aside.Transfer the rice to a large serving bowl. Top with the cucumber mixture, garnish with the scallion greens, and serve.

Kimchi fried rice with shrimp
Servings:

Makes 4 servings

Ingredients

    • 2 tablespoons canola oil
    • 12 large shrimp, peeled, de-veined and butterflied
    • Kosher salt and freshly ground black pepper
    • 1/2 cup kimchi
    • 1 tablespoon minced ginger
    • 1 tablespoon minced garlic
    • 1 large onion, thinly sliced
    • 6 cups 50-50 white and brown rice, cooked and cooled
    • 1 tablespoon Korean chile paste
  • For garnish

    • 1 English cucumber, seeded and diced
    • 2 sheets Nori, cut into 1/4 inch strips
    • 2 tablespoons black sesame seeds
    • 4 eggs, fried sunnyside up

Preparation

Baking Directions:

Heat a wok over high heat. Add 1 tablespoon of the canola oil and swirl to coat the pan. When the oil is hot, add the ginger, garlic and onion and sauté, stirring, until fragrant, 30 seconds. Add the shrimp and wok-stir until fully cooked, about 2-3 minutes.Add the kimchi, chile paste and stir until completely integrated. Add the rice and cook until heated through.Transfer the rice to 4 individual serving bowls, equally dividing the shrimp pieces and positioning them to the side  Add scoop of diced cucumber, extra tablespoon of kimchee (if desired)  to each bowl also to the side. Garnish rice with nori strips ands sesame seeds. Top rice with warm fried egg and serve.

Classic fried rice
Servings:

Makes 4 servings

Ingredients

    • 5 tablespoons canola oil
    • 4 large eggs
    • Kosher salt
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of the greens reserved for garnish
    • Freshly ground black pepper
    • 2 tablespoons Tamari
    • 7 cups 50-50 white and brown Rrce, cooked

Preparation

Baking Directions:

Line a large plate with paper towels. Heat a wok over high heat. Add 4 tablespoons of the oil and swirl to coat. When the oil is hot, add the eggs and season with salt. When the eggs puff, stir vigorously, then transfer the eggs to the paper towels to drain.Add the remaining 1 tablespoon oil to the wok, swirl to coat, and heat over high heat. When the oil is hot add the garlic, ginger and scallion whites and stir-fry until aromatic, about 30 seconds. Lower the heat to medium-high, add scallion greens and stir-fry until slightly softened, about 1 minute.Season with salt and pepper. Add the tamari and the eggs. Stir to break up the eggs, then add the rice. Stir until heated through, about 2 minutes. Adjust the seasoning with salt and pepper. Transfer to a large serving bowl, garnish with the reserved scallion greens and serve.

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