Chinese Fried Rice Recipe ( with Chinese Sausage) ( 臘腸炒飯 )

There are so many versions of the Chinese fried rice recipe. This is our family recipe. Is your fried rice soggy every time you add eggs? Take notes of the different tips and tricks if you’re struggling to make a good fried rice dish !

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Let me tell you one thing about a traditional Chinese family. They always have a good Chinese fried rice recipe. This is our family’s secret recipe. There are many versions when it comes to Chinese fried rice. Each family is different. We like to use Chinese sausages as our main ingredient to give it an extra juiciness !

COMFORT FOOD

As I mentioned before each family’s recipe is different ,but I know for a FACT that all families treat fried rice as comfort food. Honestly, in my opinion the best kind.

LEFTOVERS?

You’ve got leftovers from yesterday ? Throw it in the wok my friend ! However, today I’ll be introducing a family recipe where we don’t use leftovers ,but honestly feel free to dump in your leftover veggies or meat in it. Try this without leftovers first!

WHAT IS CHINESE SAUSAGE?

Chinese sausage is usually made out of fresh pork, pork fat and livers of some sort. Yes, there is a little fattiness ,but that essentially what makes up most of the aroma. This is our secret weapon. If you still don’t know where to get it or what it may look like I found a similar one on Amazon here . For this recipe, you would only need one pack.

You will need:

INGREDIENTS

• 3 cups of rice
• 6 large eggs
• 5 Chinese sausages
• 80 g dried radish
• 15 g of ginger
• 4 green onions
• 2 shallots
• 4 cloves of garlic

INSTRUCTIONS

First, mince the garlic and ginger. Dice up all the shallots and green onions. Submerge the dried radish in water for 20 minutes to get rid of the excess saltiness. Rinse. Cut up as you please.

Place in a wok on low heat without adding oil. (To get rid of the excess moisture) then, temporarily place on a dish.

In a bowl beat all 6 eggs. In the same wok, use one tablespoon of oil and scramble the eggs until it is half cooked. Then, temporarily place on a dish.

Boil a pot of hot water. Turn off the stove. Place the Chinese sausages in the hot water. This will help with the separation of the skin and meat of the sausages. (If the skin, doesn’t separate during this process, it will separate when you cut it up afterwards) Separating the sausage and the skin will allow for better and softer texture when serving it. Then, strain out the water.

Cut up the Chinese sausages into bite size pieces.

In the same wok, pour one tablespoon of oil on low heat. First, place the chinese sausages in the wok to get rid of the excess oil and allow the flavours of the sausage to mix with the other ingredients. In this order, then place ginger and shallots. Wait for 10 seconds or until you start smelling the ginger, place dried radish and garlic.

Mix all the ingredients well. Then, add rice and mix well. Pour the half cooked eggs on the rice evenly.

Turn to medium heat. At this stage, the rice will seem wet so stir fry it until most of the moisture is lifted.

Lastly, add your green onions. Mix well and serve.

WHAT MAKES A GOOD CHINESE FRIED RICE ?

One last thing…. this might be your fifth recipe you’ve tried and you still seem like something is missing ? Well, I have a secret for you ! The key to fried rice is to try remove as much moisture as possible. We don’t want soggy style fried rice. Therefore, it is important for you to take it slow so the rice doesn’t burn ,but also allow most of the moisture to evaporate.

Chinese Sausage Fried Rice ( 臘腸炒飯 )

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Servings 6 people

Ingredients

  

• 3 cup of rice
• 6 large eggs
• 5 Chinese sausages
• 80 g dried radish
• 15 g of ginger
• 4 green onions
• 2 whole shallots
• 4 cloves garlic

Instructions

 

• Mince garlic and ginger. Dice up all the shallots and green onions.
• Submerge the dried radish in water for 20 minutes to get rid of the excess saltiness. Rinse. Cut up as you please.
• Place in a wok on low heat without adding oil. (To get rid of the excess moisture) then, temporarily place on a dish.
• In a bowl beat all 6 eggs.
• In the same wok, use one tablespoon of oil and scramble the eggs until it is half cooked. Then, temporarily place on a dish
• Boil a pot of hot water. Turn off the stove. Place the chinese sausages in the hot water. This will help with the separation of the skin and meat of the sausages. (If the skin, doesn’t separate during this process, it will separate when you cut it up afterwards). Strain out the water.
• Cut up the chinese sausages into bite size pieces
• In the same wok, pour one tablespoon of oil on low heat. First, place the chinese sausages in the wok to get rid of the excess oil. In this order, then place ginger and shallots. Wait for 10 seconds or until you start smelling the ginger, place dried radish and garlic.
• Mix all the ingredients well. Then, add rice and mix well. Pour the half cooked eggs on the rice evenly.
• Turn to medium heat. At this stage, the rice will seem wet so stir fry it until most of the moisture is lifted.
• Lastly, add your green onions.
• Mix well and serve.

Notes

1. The reason we need to half cook the eggs at first, this allows us to limit the moisture levels at the end when you fry the rice. The goal of fried rice is to eliminate as much moisture as we can while incorporating all the necessary ingredients.
2. No salt is added. Most of the flavours come from garlic, ginger and onions 

 

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