Chinese sausage fried rice
This Chinese sausage fried rice is the ultimate fried rice of them all. It is flavour packed comfort food, quick and easy!
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Servings: 2 people
Calories: 588kcal
Ingredients
- 2 cups Leftover (overnight) rice (note 1)
- 2 Chinese sausage (lap cheong) Thinly sliced (note 2)
- 2 eggs whisked
- ½ brown onion finely diced
- 1 clove garlic finely minced
- 1 spring onion/scallion large, thinly sliced (note 3)
- 1 tablespoon soy sauce
- 2 tablespoon oil such as canola or sunflower
- ¼ teaspoon salt guide, adjust for personal preference
- ¼ teaspoon black pepper
Instructions
- Optional: remove the casing of the sausages by soaking it in warm to hot (not boiling) water for 2 minutes then peel at either ends. Discard casing. (note 4)
- Scramble eggs in a hot non-stick pan with 1 tablespoon of oil. Once it has formed shape but not completely cooked through, remove and set aside. This takes about 10 seconds.
- In the same pan, add remaining oil and saute onions and garlic on high heat.
- Once onions and garlic has turned slightly golden, add chinese sausages and white parts of the sliced spring onions/scallions. Saute on medium heat for 1 - 2 minutes.
- By now you the smell from the pan (or wok if using) should be heavenly. Push ingredients in the pan to the edges of pan/wok to make room for rice.
- Pour leftover rice in the middle of pan/wok and turn the heat back up to high and stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
- Add in soy sauce, salt and pepper. Stir fry for 2 more minutes. Make sure each and every grain of rice has touched the hot pan/wok.
- Add scrambled eggs back into the pan/wok along with green parts of sliced spring onions/scallions.
- Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.
- Serve on its own or your favourite Chinese meat or vegetable dish.
Notes
Note 1. Leftover rice is the ideal rice to use for the perfect fried rice. Unlike freshly cooked rice, leftover rice (such as cooked the day before) are drier and firmer in texture. This allows for great stir frying. You can use freshly cooked rice of course, just be mindful of the water content when cooking the rice. Add a little less water than you would normally.
Note 2. Chinese sausages (lap cheong) are delicious, dried pork sausages that are quite fatty. Each small bite is extremly flavoursome and thus not much is needed to pimp up a dish. Typically, Chinese sausages are made of pork, pork fat, soy sauce, sugar, alcohol, rose water/essence, salt, flavour enhancers and preservatives.
Note 3. Spring onion/scallion once thinly sliced, roughly separate the green and white parts. The white part is much stronger in flavour and onion like. This recipe calls for the use of both spring onions/scallions and brown onion. Brown onions adds sweetness to the fried rice whereas the white parts of spring onions/scallions adds depth to the onion flavour. Green parts are much milder and helps freshens up the final dish. Note, the longer you cook the green parts the less flavoursome it becomes. This is why it is added just before serving.
Note 4. Peel the casing of Chinese sausages off is optional however highly recommended. The casing is tough in texture and has no flavour. Given there is no moisture to soften the casing (we're stir frying on high heat here!), it becomes less than pleasant to chew on when the rest of the fried rice is rather soft. A fancy trick I learnt from my Grandma!
Leftovers fried rice keeps quite well, about 5 days in the fridge in an air tight container. 6 or months in the freezer.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!
Nutrition
Calories: 588kcal | Carbohydrates: 66g | Protein: 24.8g | Fat: 23.9g | Saturated Fat: 5g | Cholesterol: 216mg | Sodium: 1604mg | Potassium: 209mg | Fiber: 1.6g | Sugar: 1.9g | Calcium: 45mg | Iron: 17mg