Chinese Sausage Fried Rice
439kcal
Ingredients
- 3 lap cheong / Chinese sausages (chasing removed, cut into ¼ inch slices)
- 2 cups cooked long grain rice (day-old rice) Break the rice up with your hands into individual pieces.
- 1 cup diced yellow onion
- 3 scallions (thinly sliced)
- 1 teaspoon minced ginger
- 1 tablespoon chopped garlic
- 1 tablespoon neutral oil (peanut or canola)
- 1 tablespoon unsalted butter
- 2 eggs (lightly beaten)
- salt and pepper (to taste)
Stir Fry Sauce:
- 2 tablespoons low sodium soy sauce
- 2 teaspoons Shaoxing wine (or use dry sherry, mirin)
- 1 teaspoon oyster sauce (use more according to your liking)
Method
- In a large wok, cook Chinese sausage slices over medium-low heat for 3 minutes until fat is released. Stir often to prevent burning. Transfer sausage to a plate, reserving 1 tablespoon of rendered fat in the skillet. Discard excess fat or save for later use.
- Add onion to the wok and stir-fry on high heat for 1 minute until translucent. Add scallions and stir fry for 30 seconds. Then add ginger and garlic, stir-fry for another 30 seconds. Push aromatic ingredients to the side to make space for the eggs.
- Add 1 tablespoon of oil to the pan and pour in the egg mixture. Once the egg has set, flip it and break it apart.
- Push aromatic ingredients and eggs aside, then melt 1 tablespoon of butter.
- Add rice to the wok, stir to combine with other ingredients. Pour in Shaoxing wine, soy sauce, and oyster sauce. Stir-fry for 1-2 minutes, taste and adjust the seasoning.
- Return cooked sausages to wok, stir for 1 minute, turn off the heat and serve.
Nutrition
Calories439kcalCarbohydrates66gProtein43gFat38gSaturated Fat11gCholesterol231mgSodium1707mgPotassium311mgFiber3gSugar13gVitamin A594IUVitamin C11mgCalcium79mgIron2mg
Notes
To add saltiness to the dish, just add a small amount of salt. Do not go overboard with soy sauce or all you’ll taste is soy sauce.