Sai Woo Fried Rice


  • 2 C Cooked Rice, preferably day old
  • 1/2 C vegetable oil
  • 2 ea green onion (top green part)
  • 2 ea Egg
  • 1pcs 1" ginger, peeled and smashed
  • Salt
  • Oil
  • 1 ea Chinese sausage
  • 2 ea green onion (bottom white), sliced 1/4"
  • 1 TBS preserved oilive
  • Salt
  • Pepper


Scrambled egg:

  1. Add 1/4 oil to sauce pan in high heat, till oil shimmers.
  2. Add the green onion(ensure no water in the green onion).
  3. Turn hear down to medium.
  4. Fry green onion till it is brown and crispy.
  5. Strain oil and discard green onion.
  6. Add egg to mixing bowl.
  7. Whisk the egg and slowly drizzle the scallion oil.
  8. In a wok heat some oil, and add the ginger.
  9. Fry the ginger till it turns brown and discard ginger.
  10. With the oil still hot, slowly drizzle the egg mixture.
  11. With a spatula, keep stirring the egg mixture to make scrambled egg.
  12. Watch your heat, try to cook the egg without colour.
  13. Lightly season the with salt.
  14. Turn heat off and place the scramble egg to strain in a colander.
  15. Let the egg mixture drain all the oil out.
  16. Can be made ahead if time, and cooled in fridge.


For chinese sausage:

  1. Place whole sausage in steamer and steam for 20 minutes.
  2. When cooled and easier to handle, slice sausage thinly.
  3. Can be made ahead of time.


For fried rice:

  1. In a wok or non stick pan add a little oil to coat the cooking surface.
  2. Turn heat on high. As soon as oil starts to smoke, add the rice.
  3. Add Scrambled eggs.
  4. Break any lumps in the rice, trying to have individual rice grains.
  5. Keep stirring to ensure even cooking.
  6. Add the preserved olive and mix it evenly with the rice.
  7. Add the Chinese sausage.
  8. Turn heat back on high to fry the rice for minute and stir in the green onions.