Seafood Mix Fired rice

It seems that these are difficult times for nearly everyone everywhere in the world. The food problem cannot be solved due to price instability. In order to be able to have economical meals that give your family enough energy to go about their daily lives, this is a recipe that I am very pleased to present. This recipe is very easy to make and does not take much time. As long as there is day old, cooked rice in your kitchen and mixed seafood in your refrigerator, your family will have a great fried rice dish.

Ingredients:

 5 cups day old, cooked rice

2 cups seafood mix

2 Chinese sausages, diced

2 eggs

1/2 cup diced red onions

3 garlic cloves, minced

1 tsp fresh ginger, minced

Seasonings:

Combination of the following: 

1 tsp salt, sugar, mushroom seasoning, and 1/4 tsp black pepper

1 tbs hoisin sauce

2 tbs soy sauce

1 tsp hot sauce (optional)

Other ingredients:

1/4 cup diced carrot

1 cup total consisting of a combination of red, yellow and orange sweet bell peppers

Garnish with chopped green onions and cilantro

Mixture of 1 tbs sesame oil and 3 tbs vegetable oil

Directions:

Roughly chop the seafood mix because in this seafood mix the squids and shrimp are quite large. Then put them in a bowl and set aside.

Combine the seasonings in a small bowl.

In a medium bowl, combine the rice, hoisin sauce, hot sauce and egg whites and yolks of two eggs. Mix well.

In a small bowl, combine sesame oil and vegetable oil and set aside.

In a large wok, add 1 tbs of the combination of oils. Add half of garlic, ginger and red onions. Stir and cook for 1 minute or until fragrant. Add carrots and cook for 2 minutes.

Add diced sausage and cook for 2 minutes, then add the seafood mix. 

Use the seasoning mixture to season as you stir and cook the seafood. Add the bell peppers and cook just for another minute.

 Adjust the seasoning again before removing from the wok.

Add the rest of the oil and the onions mixture in the wok and heat the oil until almost hot. Add the mixture of rice.

Turn the heat to medium and let the rice cook slowly to absorb all the eggs.

Season the rice with soy sauce and return the seafood mixture to the rice. Cook further for 10 minutes.

The rice is ready when you can hear a crackling sound or as a Chinese chef calls it "when the rice is dancing in the wok".

Sprinkle with chopped green onions and cilantro.