Chinese Sausage Fried Rice (Cơm Chiên Lạp Xưởng)
Chinese sausage, peas, carrots and egg make for a classic fried rice combination. Use up your old rice and reinvent it into a tasty takeout staple.
- ½ cup Chinese sausage, diced (about 90g)
- 3 tablespoon neutral oil, like vegetable or canola
- 1 medium onion, diced (about ¾ cup or 140g)
- 3 cloves garlic, minced
- 2 eggs, beaten
- 4 cups cooked white rice, at LEAST 1 day old (about 650g)
- 3 stalks green onion/scallion, chopped (about ⅓ cup or 40g)
- 2 tablespoon soy sauce or Maggi seasoning
- ½ cup frozen peas
- salt and pepper to taste
Cook down the diced Chinese sausage in a large, heavy bottomed skilled on medium-high heat
Remove the sausage and set aside. Add more oil to the pan if you did not get enough rendered fat from your sausage and cook the onions until they are translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds before adding the diced carrot. Cook the vegetables until the carrots are tender, about 10 minutes.
Remove the vegetables and set aside. Scramble the beaten eggs. Remove the eggs and set aside.
Add more oil to the pan if necessary and add the rice, sausage and carrot/onion mixture back into the pan.
Add the soy sauce, salt and pepper to the rice. Mix well to coat the rice in all of the seasonings and warm it through. If it begins to stick, add a bit more oil.
Turn the heat down to low and add the scallions, scrambled egg and frozen peas. Mix just enough for the peas to warm through and the scrambled eggs to break up into the rice, about a minute.
Serving: 1bowl | Calories: 440kcal | Carbohydrates: 56.6g | Protein: 11.4g | Fat: 18.5g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 6.9g | Cholesterol: 103mg | Sodium: 678.9mg | Potassium: 233.2mg | Fiber: 3.8g | Sugar: 5.3g