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Chinese Sausage Fried Rice


Chinese Sausage Fried Rice

INGREDIENTS

3 Chinese sausages (lop cheung), diced
5 cups boiled white rice
2 onions, chopped
2 eggs whipped
⅔ a glass of frozen green peas, thaw to room temperature
1 cup mung bean sprouts
1 medium onion, chopped
¼ teaspoon sesame oil
1 teaspoon of soy sauce
½ teaspoon dark soy sauce
Salt teaspoon of salt
Sugar teaspoon sugar
2 teaspoons of hot water
Pepper teaspoon white pepper
3 tablespoons of vegetable oil, divided
1 teaspoon of Shaoxing wine (optional)

DIRECTIONS

  1. Cook Chinese sausage, onion and rice.
  2. Collect salt, sugar, hot water, sesame oil, regular soy sauce, dark soy sauce and ground white pepper in a small bowl. Mix to mix thoroughly and set aside.
  3. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add beaten eggs, whipping them and breaking them into smaller pieces, until cooked; using a putty knife.
  4. Go back to the bowl, break them and set them aside
  5. Heat over medium heat and in the remaining oil. Add Chinese sausages (lop cheung) and fry for 20 seconds
  6. Add chopped onions and fry for another 1-2 minutes until transparent. Increase the heat to maximum and add rice. Level and break any lumps; using a putty knife.
  7. Once the rice is warm, pour in the sauce mixture. Mix well to mix for 1-2 minutes, until the rice is evenly covered with sauce; breaking any lumps.
  8. Return the cooked egg back to the pan. Stir in frozen peas and mung bean sprouts. Stir fry another minute.
  9. Add green onions and add 1 teaspoon of Shaoxing wine. Fry for another 20 seconds.
  10. After that, turn off the heat and decorate with parsley if desired.
  11. Serve immediately!
This article is adapted from this site.

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