Ingredients
Rice
Egg Mix
Additional Ingredients
Directions
- 1
Rinse the rice under cold water until clear, then drain for 10 minutes. Warm the chicken stock with sugar and salt in a small pot. Fry 3 cloves of minced garlic in 2 tablespoons of oil until light blonde. Add the rice and toss to coat. Transfer rice and seasoned stock to a rice cooker and cook. Once done fluff with chopsticks, transfer to a bowl, and cool to room temperature.
- 2
Bring a pot of water to a rolling boil, reduce to a simmer, and poach sausages for 5 minutes. Drain on paper towels and cut into bite-sized pieces. Fry sausage pieces in a pan over medium-low heat until its golden brown, about 5 minutes. Drain on paper towels.
- 3
Season shrimp with salt, sugar, black pepper, and MSG (if using), then marinate for 10-15 minutes. Par-cook shrimp in boiling water for 1 minute, then transfer to ice water. Cut into bite-sized pieces.
- 4
Whisk eggs with salt, sugar, annatto oil, black pepper, and MSG. Strain and reserve 1/2 cup for the rice. Cook eggs in a small pan over medium heat until small curds form. Remove and reserve.
- 5
Heat a large wok over medium heat. Fry the remaining minced garlic in 2 tablespoons of oil until light blonde. Add the cooked rice and toss with garlic. Pour in the reserved 1/2 cup egg mixture, tossing until the rice is coated. Add prepared ingredients and thawed peas and carrots. Toss until the egg mixture is absorbed.
