Tracy Chang’s Childhood Fried Rice Recipe

If you’ve gotten out of the habit of meal prep, here’s a handy dish to add to the Monday-through-Friday rotation to keep dinner from going off the rails. Chef Tracy Chang of Pagu in Cambridge offers up a recipe from her youth that, with a teeny tiny bit of advance prep, is easy to throw together for a fabulously tasty weeknight dinner. Cook the rice the night before and keep it chilled (or even frozen) until you’re ready to use it (to get a better texture), then you can fry up a meal for the whole family in no time.


  • 1 1/2 cups Tamaki Gold Haiga rice
  • 1 1/2 cups water
  • 1/4 cup shallots
  • 1/4 cup canola oil
  • 2 teaspoons canola oil
  • 8 1/2 ounces of of Taiwanese duck and pork sausage; sliced thin into half moon shapes
  • 2 cups egg
  • 4 teaspoons garlic
  • 1 1/2 tablespoons scallion
  • 1/2 cup peas
  • 1/2 cup carrots
  • 1 teaspoon salt
  • 1 teaspoon black pepper, coarse cracked


  1. Cook rice and water the day before. Cover and set aside to dry in refrigerator.
  2. On medium heat, caramelize shallots until golden. Strain and reserve shallots and oil.
  3. On medium heat, toast oil and sausage. Strain and reserve both.
  4. Add shallot oil back on medium heat. Cook eggs, mixing continuously with chopsticks to fluff eggs.
  5. Add 1/4 teaspoon of salt to eggs.
  6. Maintain wet eggs and do not color. Remove when eggs are still a bit runny and reserve.
  7. Add back sausage oil on medium heat. Add garlic and half of scallions.
  8. Cook until garlic is golden. Add rice back in and break up so rice grains are individual are not in chunks.
  9. Add 1/4 teaspoon of salt to rice.
  10. Add sausage back in and incorporate well. No chunks!
  11. Sautee well until ingredients are well incorporated. Add ½ teaspoon of salt.
  12. Change to high heat. Let rice sit so the bottom develops a golden crust.
  13. Kill heat. Add black pepper, peas and carrots, and mix well. Season to taste if more salt and pepper are necessary.

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