Chinese Sausage Fried Rice
Delicious and quick to serve, fried rice is a great choice for quick-prep lunch and busy weekday’s dinner. Chinese Sausage Fried Rice is then worth mentioning. I was first recommended this fried rice by my friend. She is fond of Chinese sausage, so loves to add it to a number of dishes. Chinese sausage fried rice is a great trying. Then I give it a go, too and it successfully gets my family hooked. Yummy!
Chinese sausage fried rice is loaded with diced Chinese sausage (lop cheung), cooked white rice, scallions, eggs, frozen green peas, mung bean sprouts, onion, soy sauce, sesame oil and a number of seasonings (to taste). The mixture comes out flavorful and impressive. Eating something good that is also pretty is really worth trying, right?
If you are a fan of fried rice, you should add this to your daily menu. Save the recipe and follow detailed instruction, you can definitely enjoy a good fried rice of your own right today. Even when you are not much fond of fried rice, this also makes your family meals more diverse. Let’s get started!
Chinese Sausage Fried RiceCourse: Dinner, LunchCuisine: ChineseDifficulty: Easy
Chinese sausage fried rice is loaded with diced Chinese sausage (lop cheung), cooked white rice, scallions, eggs, frozen green peas, mung bean sprouts, onion, soy sauce, sesame oil and a number of seasonings (to taste). The mixture comes out flavorful and impressive.
3 Chinese sausages (lop cheung), diced
5 cups cooked white rice
2 scallions, chopped
2 eggs, beaten
⅔ cup frozen green peas, thawed to room temperature
1 cup mung bean sprouts
1 medium onion, chopped
¼ teaspoon sesame oil
1 teaspoon soy sauce
½ teaspoon dark soy sauce
¾ teaspoon salt
¼ teaspoon sugar
2 teaspoons hot water
⅛ teaspoon white pepper
3 tablespoons vegetable oil, divided
1 teaspoon Shaoxing wine (optional)
- Prepare Chinese sausage, onion, and rice.
- Gather salt, sugar, hot water, sesame oil, regular soy sauce, dark soy sauce and ground white pepper in a small bowl. Mix to combine thoroughly and set aside.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add beaten eggs, scrambling them and breaking up into smaller pieces just until done; using a spatula.
- Transfer back to bowl you beat them, and set aside.
- Heat wok over medium heat, and in remaining oil. Add Chinese sausages (lop cheung), and stir-fry for 20 seconds.
- Add chopped onion, and stir fry for another 1-2 minutes until translucent. Increase heat to high, and add rice. Flatten out and break up any clumps; using a spatula.
- Once rice is warmed, pour in sauce mixture. Mix well to combine for 1-2 minutes, until rice is evenly coated in sauce; breaking up any clumps.
- Bring cooked egg back to skillet. Stir in frozen peas and mung bean sprouts. Stir fry for another minute.
- Add scallions, and spread 1 teaspoon of Shaoxing wine. Stir-fry for another 20 seconds.
- Once done, turn off heat and garnish with parsley, if desired.
- Serve immediately!