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Fried Rice with Chinese Sausage

July 21, 2011

Fried Rice with Chinese Sausage

To me, it is very hard to not get excited when I hear the words “Chinese Sausage”. When this post went up on Serious Eats a little while ago, I knew I wanted to make it instantly. It made a whole bunch of food which was great for leftovers, and it just tasted so. damn. good.

I changed a few things, as I am wont to do. We couldn’t easily find proper Lap Cheong, but our local grocery store does their own “Chinese” sausage, which is a fresh instead of dry sausage. I ended up removing it from casing to crumble it so it definitely took on a different texture than the original recipe intended. I also wanted another element besides the meat and rice so I added some cut green beans that we had in the freezer.

Fried Rice with Chinese Sausage (Serves 4)

Adapted from Serious Eats 

  • 3 links fresh Chinese-style sausage, removed from casing and crumbled
  • 4 cloves garlic, minced
  • 4 cups cold cooked rice (we used some brown sushi rice)
  • 2 cups cut green beans (frozen + defrosted, fresh, whatever)
  • 2 tbsp. soy sauce
  • 1/2 tsp. salt
  • 1/4 tsp. sugar
  • 1/4 tsp. pepper
  • chopped scallion whites
  • chopped scallion greens and cilantro (garnish)
  1. Heat wok on low-medium heat and add sausage. Move sausage around pan gently, allowing it to cook through and render out as much fat as possible. When sausage is cooked through, remove with a slotted spoon and then pour off all but 1-2 tbsp. of oil.
  2. Add garlic to wok and stir to cook until just fragrant. Add green beans and scallion whites and boost heat to medium. Cook until veggies are just tender and add rice.
  3. Cook rice, stirring frequently until rice is warmed through, then add remaining ingredients and sausage back to pan.
  4. Once everything is heated through, remove from heat, toss in cilantro and scallion greens and serve immediately.

 

 

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