Chinese Sausage Fried Rice
One of the easiest recipes of all time, yet somehow I never actually tried making this until after 200 other dishes. Delicious, simple, and all the ingredients are more or less pantry staples. Realistically, you could more or less add whatever leftovers you want into this dish, and it'll probably turn out great. This recipe is taken from Susanna Yu's smelly.lunchbox and it is delightful.
Active Time: 15 min
Total Time: 15 min
Ingredients
> day-old rice (3 cups, cooked)
> Chinese sausage (2, chopped into small pieces)
> eggs (3, scrambled with a little salt)
> peas (2/3 cup)
> onion (1/4, diced)
> garlic (4 cloves, minced)
> (optional) scallions
> sesame oil (1 tsp)
> neutral oil
Sauce mixture:
> light soy sauce (1.5 tbsp)
> dark soy sauce (1/2 tsp)
> sugar (1/2 tsp)
> MSG (1/2 tsp)
> white pepper
> water (1 tbsp)
Instructions
1. Make the sauce mixture by mixing everything together: light soy sauce, dark soy sauce, sugar, MSG, white pepper, water.
2. In a pan / wok over medium-high heat, saute Chinese sausage, onion, and garlic for several minutes, until slightly caramelized.
3. Add the day-old rice to the wok. Gently press down and break up large clumps , and stir-fry until the rice is golden brown, about 2-3 minutes.
4. Add the sauce around the perimeter of the pan, then mix well, ensuring that all the rice is covered with the sauce mixture.
5. Push the rice to the side of the pan, then add eggs. Lightly scramble until they're still a bit soft, and break them into pieces.
6. Mix in the peas, and mix everything together thoroughly. Finish with sesame oil and optionally some finely chopped scallions. Enjoy!
Notes/Tips:
> As with most fried rice, day-old rice works best. Alternatively, if you don't have day-old rice and are craving fried rice anyways, try cooking the rice with 20% less water than you usually do, spread it thin, and let it dry. It achieves a similar de-hydrating effect.
> Alternatively, consider scrambling the eggs separately from the other ingredients. It makes the process a little easier and ensures that the eggs are actually distinct pieces and not sometimes mixed in with the rice. Not particularly important, though.