Chinese Sausage Fried Rice

This chinese Sausage Fried Rice or lop cheung chow fan 香肠炒饭 recipe is so easy to make and packed with asian season. A homemade asian rice cup of tea that tastes better than take-out. It ‘s the perfective immediate recipe for a weeknight meal .
If you have recently purchased the Kam Yen Jan Chinese Sausage from Costco and do n’t know what to do with it, make this chinese Sausage Fried Rice ! With this recipe, you only need a few minutes to get dinner on the table ! It ‘s the best last-minute dish to satisfy your hunger !

This chinese Sausage Fried Rice is made with leftover white rice, chinese blimp, scallions, garlic, ginger, eggs, soy sauce, Shaoxing wine, and oyster sauce. It ‘s customizable and adaptable to suit your taste ! besides, feel detached to add-in some assorted vegetables such as ; dice carrots, corn, and peas to your fried rice .
You can serve this electrocute rice as a side with your favorite Chinese or asian foods, or as a complete meal .

What is Chinese Sausage:

There are unlike kinds of chinese sausages ; those made using fresh pork barrel to those made using farrow livers, hedge livers, and even turkey livers .
In this recipe, we are going to use the chinese sausage, besides known by its Cantonese name “ Lap Cheong ” or “ Lap Chong ”, 腊肠. This type of sausage is normally made from pork and pork fat. It ‘s dry-cured, intemperate to touch, sweetened, and seasoned with rose water, rice wine, and soy sauce .

Lap Cheong is capital for any dish from fry rice, raise fry to traditional blind kernel dishes. The most common ways to cook chinese blimp are steaming and stir-frying it .
You can purchase taiwanese sausage at any asian grocer, Costco, or on-line at Amazon.com. It lasts quite a long prison term ! once the software is opened, you can store it in the electric refrigerator for up to 2 months or keep in the deep-freeze for up to 6 months .

The Essential Chinese Seasoning Ingredients to Make Fried Rice:

Shaoxing wine ( 紹興酒 ) : if you want to cook chinese food at base, you have to stock your pantry with this traditional chinese wine, fermented from rice. Shaoxing wine adds depth, spirit complexity, and bouquet to dishes. It ‘s so versatile that every taiwanese restaurant uses Shaoxing wine in about every dish !
Shaoxing wine is available at any asian supermarket or selects Kroger/Ralphs stores. It ‘s often priced around $ 1.99 – $ 3.99 per bottle .
The best substitutions for Shaoxing Wine are dry sherry, mirin, or japanese sake .

Soy Sauce: It ‘s the most basic, essential flavorer and a must-have chinese pantry detail ! In this recipe, I used low sodium soy sauce sauce because it contains 40 percentage less sodium than the original Premium Soy Sauce while all the season and quality characteristics remain because it is aged before extracting the salt .
Soy sauce is used to add umami flavors and salt to a serve. A little sting of soy sauce sauce goes a long way and is rarely used in boastfully quantities in dishes. consequently, to add saltiness to the dish, merely add a small amount of salt. Do not go overboard with soy sauce or all you ’ ll taste is soy sauce sauce .
Oyster Sauce: This dark brown asian condiment is made from oyster extracts, boodle, salt, and body of water thickened with cornstarch. It has a slenderly fishy, fresh, and salty taste .

Check Out More Fried Rice Recipes:

How to Make Chinese Sausage Fried Rice:

The cook procedure of this fried rice is pretty simpleton. hera ’ randomness how :

• Render Sausage Fat: Cook the Chinese sausage over medium-low heat for about 4-5 minutes or until the fat is released.  Keep the rendered fat in the skillet and transfer the Chinese sausage to a plate and set aside.

• Sauté the aromatic vegetables: Use the rendered fat to sauté the onion, scallions, garlic, ginger until just translucent and fragrant.

• Cook the egg: First, you need to crack the eggs into a small bowl and beat them together. Then, push all the aromatic ingredients to the side to make room for the eggs. After that, add a small amount of oil to the pan and cook the egg. Let it set before breaking it apart. 
• Cook the rice and sauce: First, add about 1 tablespoon of butter into the pan then add cooked cold rice and sauce. Give it a toss and stir until the rice is pale brown and toasted.

• Add the Chinese sausage back into the skillet. Give it a quick stir and adjust the seasoning with salt/pepper if needed

Tips to Make the Perfect Fried Rice:

1. Use the best types of rice: Use long-grain rice. My favorite is Jasmine because it’s extremely fragrant and has a slightly sweet taste. It also has the perfect texture, as it’s not too sticky and not to dry.  Alternatively, you can use medium-grain rice or sushi rice.
2. Wash the Rice: Washing the rice could reduce starches that cause the rice to clump and remove impurities from pesticides. Wash the rice 3-4 times or until the water runs clear.
3. Use cooked old day rice: You need to cook the rice at least a day ahead of time and refrigerate. It helps to dry the grains out enough to prevent soggy fried rice. If you don’t have old day rice, feel free to use freshly cooked rice. To do this, you should first spread the rice on a baking sheet and let it cool down and allow some surface moisture to evaporate for a few hours before cooking. Check out this scrumptious Instant Pot Fried Rice recipe using freshly cooked rice here. 
4. Use a combination of oil and butter to keep the fried rice from drying out. The butter helps to retain moisture in the rice and to revive its flavor but without the extra grease.
5. How to Keep Rice from Sticking to Pan: You can cook this fried rice in a wok or non-stick pan. Be sure to preheat the wok until it begins to smoke before adding a high smoke point oil to prevent the rice from sticking to it.

I hope you ’ ll delight this chinese Sausage Fried Rice recipe ! If you try it out, please don ’ triiodothyronine forget to come back and rate the recipe menu !

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Chinese Sausage Fried Rice

Rika

This Chinese Sausage Fried Rice or lop cheung chow fan 香肠炒饭 recipe is so easy to make and packed with Asian flavor. A homemade Asian rice dish that tastes better than take-out. It’s the perfect quick recipe for a weeknight meal.

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Prep Time

15

mins

Cook Time

10

mins

Course

Main Course

Cuisine

Chinese

Servings

2

Calories

439

kcal

Ingredients 

• ▢

  3 lap cheong / Chinese sausages, ( chasing removed, cut into ¼ inch slices )

• ▢

  2 cups cooked long grain rice, ( day-old rice )

• ▢

  1 cup diced jaundiced onion

• ▢

  3 scallions, ( thinly sliced )

• ▢

  1 tablespoon minced garlic

• ▢

  1 tablespoon neutral anoint, ( peanut or canola oil )

• ▢

  2 eggs, ( lightly beaten )

• ▢

  1 tablespoon unsalted butter

• ▢

  2 tablespoon

  Read more: Guyanese Inspired ChowMein

  moo sodium soy sauce

• ▢

  2 teaspoon Shaoxing wine, ( or use dry sherry, mirin )

• ▢

  1 teaspoon oyster sauce, ( function more according to your like )

• ▢

  salt and pepper, ( to taste )

Instructions 

Preparation:

• Break the rice up with your hands into individual pieces.

• In a small bowl, mix Shaoxing wine, soy sauce, and oyster sauce until combined. Set aside.

Render Sausage Fat:

• In a boastfully wok, add the slices of chinese sausages and lento cook over medium-low heat for about 3 minutes or until the fat is released. Stir much so the sausage does n’t burn. Transfer the taiwanese sausage to a plate and set aside. Keep about 1 tablespoon of supply embroider in the frying pan and discard the remaining supply embroider or set aside for another use .

Cook the Aromatic Vegetables:

• Add the diced onion into the wok. Stir-fry on high heat for about 1 minute or until translucent.

• Add scallions and stir fry just until fragrant for about 30 seconds.

• Add ginger and garlic, stir fry for 30 seconds. Push all the aromatic ingredients to the side to make room for the eggs.

Cook the Egg Mixture:

• Add about 1 tablespoon of neutral oil to the pan and pour in the egg mixture. As soon as the egg has set, turn it over then start breaking it apart.

Cook the Rice and Sauce:

• Push all the aromatic ingredients and scrambled eggs to the side then melt 1 tablespoon of unsalted butter.

• Add the rice to the wok. Give it a quick raise to mix the rice with the early ingredients. Add Shaoxing wine, soy sauce, and oyster sauce. Stir child for about 1-2 minutes. Adjust seasoning with extra soy sauce or oyster sauce if desired ( use an increase of 1 teaspoon each time ) or with a emergency of salt and pepper .

• Add the cooked sausages back into work and stir to mix for about 1 minute. Turn off the heat.

• Serve immediately and enjoy!

Notes

To add saltiness to the dish, just add a small amount of salt. Do not go overboard with soy sauce or all you’ll taste is soy sauce.

Nutrition

Calories:

439

kcal

Carbohydrates:

66

g

Protein:

43

g

Fat:

38

g

Saturated Fat:

11

g

Cholesterol:

231

mg

Sodium:

1707

mg

Potassium:

311

mg

Fiber:

3

g

Sugar:

13

g

Vitamin A:

594

IU

Vitamin C:

11

mg

Calcium:

79

mg

Iron:

2

mg

Keyword

Chinese Sausage Fried Rice, Lap Cheong Fried Rice, Sausage Fried Rice

Tried this recipe ?Let us know how it was!

reference : http://heyreviewfood.com
Category : CHINESE FOOD