Michael’s Wisconsin-Style Fried Rice (recipe by “Oishii”)
This is my interpretation of fried rice, with a Wisconsin flair. OK–there isn’t such a thing as Wisconsin-style fried rice. This is my idea of humor, and it comes from a strange place because I am a Wisconsinite who has lived in Japan and has adapted some interesting culinary habits. I usually make fried rice with smoked sausage or bratwurst, and it is a time-tested master recipe of mine. Note that fried rice requires “day-old” rice, which is not as sticky, and I detail how to make it below. Like any Japanese household I cook my rice in a rice maker, but if you prefer to follow stove-top directions that is fine.
- 3 cups cooked (“day old”) Japanese rice (Kokuho Rose, Botan, or Nishiki brands)
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons sesame oil
- 4 ounces of cooked bratwurst or smoked sausage, chopped into small, bite-sized pieces
- 2 tablespoons vegetable oil
- 1 1/2 large cloves garlic, chopped
- 2 large eggs
- 3/4 cup frozen mixed vegetables (corn, peas, and carrots)
- 1 tablespoon soy sauce (Kikkoman brand)
- 2 tablespoons oyster sauce
- 2 scallions, chopped (use white and green parts)
- freshly ground pepper
- kosher salt
Make “day old rice” one day in advance: Measure out rice and water according to package directions and add to rice maker. Rinse several times with water until the water is no longer chalky. Add water back to rice maker to the measured level and let it set for at least 30 minutes or up to a day. Cook rice. When rice is finished, let it cool, and then put it in a freezer bag. Break up the rice in the bag so it doesn’t stick together. Put freezer bag in refrigerator or freezer to allow rice to dry out over night. This is crucial. Take rice out of refrigerator or freezer. Thaw if taking out of freezer. Break up the rice inside the bag again.
Beat eggs in a small bowl. Set aside.
In another small bowl mix bratwurst or smoked sausage with cornstarch and sesame oil. Heat a very large fry pan or wok on high heat and coat with vegetable oil. Fry bratwurst or smoked sausage mixture until it starts to brown. Add garlic and stir. Fry a minute more.
Stir in the rice and push contents of pan over to one side. Almost half of the pan will be empty. Add beaten eggs to empty side of pan. Pretend you are making an omelet. Let eggs set on edges, push edges down a bit with flat rubber spatula, swirl runnny eggs under edge, and fold set eggs over runny part. When omelet is still a little runny, gently fold rice mixture on top of it.
Quickly stir in oyster sauce and soy sauce. Add scallions and mixed veggies to rice and omelet mixture. Remove from heat. Season to taste with salt and pepper. Serve with additional soy sauce if desired.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Do you make fried rice? In what variations? We would love to hear from you if you enjoyed this post. -Michael