Chinese sausage fried rice (腊肠炒饭)
A quick, tasty dish prepared in just a few minutes, Chinese sausage fried rice delivers a balanced smoky, savoury & sweet taste.
Servings: 2 servings
- 2 tablespoon cooking oil
- 1 stalk scallions
- 2 Chinese sausages aka Lap cheong
- 400 g cooked rice 14oz, see note 1
- 120 g peas 4oz
Thinly slice Chinese sausage diagonally. Finely chop the scallions.
Mix all the ingredients for the sauce then set aside.
Heat oil in a wok (or a deep frying pan) over medium heat. Add the spring onion and the sausage. Fry until fragrant.
Add cooked rice and peas. Stir constantly.
Pour in the sauce. Give everything a quick stir before dishing out.
1. Leftover rice does the job best. To avoid rice grains sticking to each other, chill the rice in the fridge beforehand. For the optimal fluffiness, check out my post on Three Ways to Cook Rice which includes two methods that produce firm, al dente rice that's ideal for making fried rice.
2. Dark soy sauce is added to give the finished dish a nice light brown colour. If unavailable, please feel free to replace it with light soy sauce.
Serving: 1serving | Calories: 520kcal