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Fried Rice with Chinese Sausage

We made too much rice the other day and with the leftover rice, I decided to make fried rice.  I had bought Chinese sausage (also known by its Cantonese name “lap cheong”) a while back and thought it would be a nice addition to this dish.

Chinese sausages are seasoned preserved sausages with a sweet, salty flavor.  They can be cooked in a variety of ways, with steaming being the most common method.  Sausages are sliced up and placed on top of the rice for the last 15 minutes or so of cooking.  This way, you can kill two birds with one stone as there is one less pot to clean and the sausage flavors the rice.  I’ll probably do that the next time I make sticky rice, but today, I decided to stir fry.  By stir frying the sausage and then adding the rice, I was able to use the oil from the sausage to flavor the rice and fry it, which worked pretty well.

While writing out the recipe, I realized that for some reason, I used ingredients in increments of 3’s: 3 green onions, 3 Chinese sausages, 3 eggs, etc.  I’m not sure why…it just kinda worked out that way for the amount of rice I had.

Fried Rice with Chinese Sausage

3 large eggs
3 cloves garlic, minced
3 Chinese sausages, cut into coin-shaped pieces
3 green onions, diced
Approx 1/2 c frozen green peas, defrosted and cooked per package instructions
Approx 2.5 cups-3 cups cooked leftover rice, preferably at least one day old
Vegetable oil
Soy sauce
A pinch of salt

Heat one tablespoon of vegetable oil in a large nonstick frying pan over medium heat.  In a small bowl, beat the eggs and add a pinch of salt and about one tablespoon of water to thin it out, mixing well.  Pour egg mixture into pan and scramble the eggs.  When the eggs are done, remove from the pan and set aside.

Using the same pan, heat one tablespoon of vegetable oil over medium heat.  Add the minced garlic to the pan, moving garlic around often, until lightly toasted.  Add the Chinese sausage coins and cook for approximately 3-4 minutes, until the sausage begins to render its fat and there is enough “sausage oil” in the pan for the rice.  Add the rice, breaking up any clumps of rice.  Drizzle in some soy sauce–I didn’t measure this, but ended up adding enough to drizzle around the rice four times.  You want to add just enough to color the rice and ensure that no white rice remains, but you also want to be careful not to make the rice too salty.  Next, add the peas, scrambled eggs and green onions.  Mix well and serve immediately.

Serves 4.

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