Chinese sausage fried rice 臘腸炒飯 is an ideal dish for a quick meal. This dish is also a welcome respite from elaborate cuisine and binge eating during the Chinese New Year.
Therefore, I have made this simple fried rice with some Chinese sausage, and I hope this is the recipe you are looking for after preparing all the complicated Chinese New Year dishes.
In this article, I want to explain how to prepare Chinese sausage fried rice, which only takes 20 minutes.
This Chinese sausage fried rice recipe only required some essential ingredients available in most Chinese kitchen pantries.
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Since my cooking style has influenced Hong Kong cuisine and Malaysian cooking, you will notice that I coat the rice with raw eggs before turning up the heat to produce Hong Kong styled golden-colored fried rice (黄金炒饭). I also use shallot oil and sprinkle the crispy shallots on top of the fried rice, a Malaysian-influenced method. As you may know, fried shallot is frequently used in soup noodles and rice dishes in Malaysia.
The result is a fried rice dish with colorful elements and a deeply savory flavor from the Chinese sausage, fried shallots, and scallions.
Let me dive into the details and show you how to prepare it step-by-step.
I use local long grain rice for this recipe. Long-grain rice is a staple for the Chinese, which is also my favorite. It is less sticky than short-grain rice (such as Arborio and Japanese rice) and therefore requires less oil to prevent sticking during stir-frying.
Basmati rice is a super long grain, but the cost is higher. I do not use it regularly but have tried it once, which turned out wonderfully.
If you intend to prepare Japanese fried rice (not this recipe), use the short-grain rice and stir-fry over a less intense heat to avoid sticking to the wok.
Most of us prepare fried rice at home by using leftover rice. It is a popular way to use all the leftover food in the refrigerator. Leftover white rice has an obvious advantage over fresh rice for stir-frying because it is dryer and, therefore, less sticky. Sticky rice is messy for stir-frying as it will stick on the wok.
If you are boiling the rice specifically for stir-frying, do the following to mimic the overnight drying process :
The common problem while stir-frying rice is that it will stick together to form lumps. Here are my two tricks to ensure the rice will not clump together during stir-frying.
This step is optional. You can skip this section and use any cooking oil to stir-fry the rice.
Since living in Malaysia, my Chinese cooking style has been localized to a certain degree. Deep-fried shallots and oil are popular in many local cuisines.
Chinese sausage (lap cheong) had a strong savory flavor due to the curing process. Therefore, the seasoning in this recipe should be light and let the flavor of the Chinese sausage stands out. You can, of course, include other favorite ingredients if you prefer.
The primary purpose of this recipe is to demonstrate the entire cooking process, so I keep it simple.
Add any leftover cured meat 腊肉, Char Siu, or barbecue pork after the Chinese New Year to the rice during stir-frying. You can get it in the Asian market near you. Other ingredients that are suitable for fried rice are shrimp and squids. Some people like adding green peas, carrots, and corn, although certain people deem it non-traditional. In my opinion, it is not a concern as long as it tastes good.
The casing of the Chinese sausage is edible, but it tastes better after removing it. Place the Chinese sausage in boiling water for twenty seconds. The casing will bulge out and detach. Remove it from the pot and let it cools. You can now strip off the casing easily since it no longer shrinks and adheres to the sausage.
You can diagonally cut the Chinese sausage into thin slices or small dice.
I like to render the oil from the Chinese sausage and use it to fry the rice. The flavor of the sausage will infuse into the rice more effectively this way.
Coarsely chop a few cloves of garlic, and cut a few stalks of scallions into short pieces.
Get ready for the seasonings- light soy sauce, ground white pepper, and some salt.
The seasonings I use in this recipe are quite simple. You may want to switch it up by adding some dark soy sauce should you prefer a darker color. Since I want to keep the color of the fried rice bright yellow, I will only use light soy sauce, which is comparatively more umami than dark soy sauce. Oyster sauce is optional, and I do not use it to keep it simple.
You can substitute parts of the light soy sauce with Vietnamese fish sauce.
Another welcome addition is adding some sesame oil right before serving.
Once we have everything ready, the stir-frying process is quite simple.
Chinese sausage can be served simply by steaming it and cut into thin slices, prepared creatively for various delicious meals. For example, it can make clay pot rice, cured meat, and mushrooms. However, a much simpler way is to use Chinese sausage as the main ingredient of fried rice. This cooking method is extremely useful after everyone gets bored eating those typical Chinese New Year dishes. It is also a wonderful way to use the leftover sausages and other foods in the refrigerator.
Yield: 1 plate
Chinese sausage fried rice is an ideal dish for a quick meal. This dish is also a welcome respite from the elaborate cuisine and binge eating during the Chinese New Year.
Therefore, I have made this simple fried rice with some Chinese sausage, and hope that this is the recipe you are looking for after preparing all the complicated Chinese New Year dishes.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz)
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
Maesri Fried Shallot, 7 Ounce
Dynasty Jasmine Rice, 20-Pound
Nutrition Information:
Amount Per Serving:
Calories:
842Total Fat:
59gSaturated Fat:
12gTrans Fat:
0gUnsaturated Fat:
42gCholesterol:
413mgSodium:
2017mgCarbohydrates:
50gFiber:
2gSugar:
2gProtein:
27gThis data was provided and calculated by Nutritionix on 1/22/2020
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