Chinese Sausage and Egg Fried Rice Recipe
A trip to a Chinese supermarket is not complete for me unless I buy some lap cheong or yun chang, and that's because I think that Chinese sausage and egg fried rice is glorious, it's bold, full of flavour and the ultimate comforting fried rice dish and one you'll rarely find on a takeaway menu.
Servings 2 Servings
Calories 1037kcal
Ingredients
- 300 g Cooked 1 Day old White Rice 2 Cups
- 2 Eggs
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
- ¼ teaspoon Sugar
- ⅛ teaspoon White Pepper
- ⅛ teaspoon MSG Optional
- 150 g Frozen Peas 1 Cup
- 225 g Chinese Sausage 8oz
- 1 Medium Shallot 35g
- 1 Small Carrot 50g
- 10-12 Spring Onions 125g
- 2 tablespoon Cooking Oil
Instructions
- Crack the eggs into a bowl and beat them lightly with a fork.
- Add the soy sauce, Chinkiang vinegar, oyster sauce, sesame oil, sugar, white pepper, and MSG to a bowl then mix to combine.
- Place the frozen peas in a sieve or colander and run cold water over them until they are defrosted (this should take 3-4 minutes).
- Cut the Chinese sausages in Half lengthways, remove the casing then cut them into chunks 3-4mm (just over ⅛") thick.
- Cut the shallot in half, peel it and then cut it into thin half-moon shapes.
- Peel the carrot if needed, then cut it in half lengthways and then chip it into thin half-moon shapes.
- Remove the base and any "rough" outer leaves from the spring onions and then slice them as finely as you can.
- Heat a wok over a high heat, when it is hot add half of the cooking oil, followed by the egg and cook until scrambled, stirring constantly (This will take around 30 seconds). Remove the egg, set it aside and return the wok to a high heat.
- When the wok is hot again, add the remaining oil followed by the Chinese sausage, shallots and carrot and stir fry for 1-2 minutes.
- Add the cooked rice and stir fry for 1 minute, then push the rice to the side of the wok.
- Pour the sauce onto the base of the wok and when it starts to bubble, mix in the rice and cook for 1 minute.
- Add the peas, scrambled egg and most of the spring onions (keep a few back for garnish), and stir for a final 30-60 seconds and serve immediately.
Notes
In order to make 2 Cups of white rice you will need around 135g (just over ¾ cup) of raw white rice.
Nutrition
Serving: 1 | Calories: 1037kcal | Carbohydrates: 67g | Protein: 37g | Fat: 69g | Saturated Fat: 18g | Polyunsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 2852mg | Fiber: 7g | Sugar: 9g
