There are plenty of traditional fried rice recipes floating around the Internet. Here’s another (with lap chang sausages)!
Lap Chang (Chinese Sausage) Fried Rice Recipe
Cooking Time: 15 mins
INGREDIENTS:
2 lap chang (臘腸) Chinese sausages *
1 stalk shallot (green onion)
4 cups cooked white rice
2/3 cup frozen green peas
2 eggs
2/3 cup frozen corn
Cooking oil
Dark Soy Sauce
Sesame Oil
METHOD:
- Slice the lap chang sausages into pieces about 5mm in width.
- Finely chop a handful of the white shallot stalk and set aside. Chop a handful of the green shallot stalk. Set them aside, keeping them separate from the white shallot stalk
- In a small saucepan, boil peas for about 1-2 minutes until soft and cooked. Leave to drain in a colander.
- Heat 2 tablespoons of oil to the wok/pan then add beaten eggs. Stir-fry, breaking up large chunks with a wooden spoon. When the eggs are scrambled but still slightly runny, transfer to a bowl and clear the pan.
- Heat another 2 tablespoons of oil in the wok/pan, add in the lap chang sausages. After a minute, add in the frozen corn. Stir for half minute before adding the peas and white shallots.
- Quickly add the scrambled eggs and when everything is mixed, add the rice. Combine.
- Shake in a few dashes of soy sauce (2-3 for a light flavour and more if you like a heavier flavour). Toss and coat rice. Drizzle in sesame oil (1 teaspoon for a light flavour and up to 3 for a heavier flavour). Toss again, mixing thoroughly until all the rice is the same colour.
- Stir in the green shallots and serve hot.
* Usually about 15cm in length, lap chang is a smoky, sweet pork sausage high in fat content. It can be found at most Chinese grocery stores.
