Best Fried Rice With Chinese Sausage Recipes

CHINESE SSAUSAGE FRIED RICE

Steps:

• Break the lumps of cooked rice with your hand.
• Deep-fried the shallot until crispy. Use the shallot oil to fry the rice.
• Place the Chinese sausage in boiling water for twenty seconds. The casing will bulge out and detached. Remove it from the pot and let it cools.
• Cut the Chinese sausage into small dices.
• Stir-fried the Chinese sausage until the oil rendered.
• Remove the Chinese sausage and keep the oil in a wok. Add some shallot oil if it is not enough.
• Saute the chopped garlic until aromatic.
• Pour the beaten egg into the wok. Add the rice.
• Stir-fry it over low heat until the egg is fully cooked and encase each grain of rice.
• Return the sausage to the wok.
• Seasoned rice with light soy sauce, salt, and ground white pepper.
• Now turn to high heat to stir-fried rice until aromatic.
• Add the scallions.
• Dish out immediately. Garnish with more chopped scallions and fry shallots.

CHINESE SAUSAGE FRIED RICE (腊肠炒饭)

Steps:

• Thinly slice Chinese sausage diagonally. Finely chop the scallions.
• Mix all the ingredients for the sauce then set aside.
• Heat oil in a wok (or a deep frying pan) over medium heat. Add the spring onion and the sausage. Fry until fragrant.
• Add cooked rice and peas. Stir constantly.
• Pour in the sauce. Give everything a quick stir before dishing out.

FRIED RICE WITH CHINESE SAUSAGE

Steps:

• Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

FRIED RICE WITH CHINESE-STYLE SAUSAGE

Steps:

• Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
• Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.

VEGETABLE FRIED RICE WITH CHINESE SAUSAGE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the remaining tablespoon oil, then add the sausage and stir-fry until golden about 2 minutes. Add the bok choy, carrots, snow peas, garlic, ginger, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp- tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil, sprinkle with the scallions and serve.

CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
• Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
• Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
• Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
• Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
• Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
• Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

ORANGE CHICKEN WITH CHINESE SAUSAGE FRIED RICE

Steps:

• For the chicken: Place the oil in a large pot and heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
• Combine the chicken, orange juice, eggs and 1 teaspoon salt in a large bowl, mixing vigorously to coat. Add the cornstarch and toss again ensuring the chicken is fully coated.
• Fry the chicken in the oil until cooked through and the center of the chicken registers 165 degrees F on an instant-read thermometer, 5 to 6 minutes. Transfer with a slotted spoon to the prepared paper towel-lined plate and season with salt.
• For the sauce: Heat the soy sauce, vinegar, cornstarch, ground ginger and garlic powder in a medium saucepan over medium-high heat, whisking constantly, until the mixture starts to bubble. Reduce the heat to medium-low and add the orange juice, ketchup, honey and sambal oelek. Whisk until combined. Reduce the heat to low and cook 10 minutes. Set aside.
• For the fried rice: Whisk the eggs and fish sauce together in a small bowl. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of the oil to the pan and heat for 30 seconds. Add the eggs and cook, stirring, until scrambled and set. Remove from the pan.
• Wipe out the skillet. Add the remaining 2 tablespoons oil to the skillet and heat over high heat until the oil smokes. Add the sausage, onions and carrots and stir-fry for 2 minutes. Add the cooked rice and 1/2 teaspoon salt and stir-fry for 2 more minutes. Add the soy sauce and sriracha and continue cooking until the rice starts to fry and get crispy, about 4 minutes longer. Stir in the peas and scrambled eggs, remove from the heat and sprinkle with the scallions.
• Pour the hot sauce over the fried chicken. Serve with the rice.

FRIED RICE WITH CHINESE SAUSAGE

Steps:

• Heat heavy non-stick skillet on medium high heat.
• Add olive oil and swirl around skillet to make sure the whole surface is coated with oil.
• Add chopped white part of the onion and brown lightly.
• Add black pepper.
• Add chopped onion and cook until transparent.
• Add frozen peas and carrots and cooked until heated (bright green and orange).
• Add soy sauce and mix.
• Add eggs and cook.
• Add rice and mix thoroughly.
• Add Chinese Sausage. Cook until hot.
• Serve. Garnished with slices of hard boiled eggs and green part of onion.
• Serve.

STICKY CHINESE SAUSAGE FRIED RICE

Steps:

• Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
• Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
• Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
• Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
• Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
• Season with salt and pepper, then stir and let cook for another 1-2 minutes.
• Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
• Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
• Garnish with sliced scallions before serving.