FRIED RICE WITH CHINESE SAUSAGE
Growing up fried rice is clean out your refrigerator time at my house. You put into whatever meat, seafood, vegetables (no squashes, lettuces or chocolates) and leftovers are in the frig. Hence, I never liked fried rice. However, I do not have much left over in the house anymore. I love sushi rice (or the medium grain, starchy rice used to make sushi) and it makes a rich and chewy fried rice. My kids love Chinese Sausage - you can purchase these in most Asian markets.
Provided by Nado2003
Categories Medium Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 188.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 105.8, Sodium 571.4, Carbohydrate 26.2, Fiber 2.7, Sugar 1.7, Protein 7.4
CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE
Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.
Provided by hello angie
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 5h6m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 82.8 g, Cholesterol 103.5 mg, Fat 16.4 g, Fiber 6.2 g, Protein 21.8 g, SaturatedFat 1.1 g, Sodium 830.6 mg, Sugar 1.8 g
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.
SAUSAGE FRIED RICE
I had a little sausage leftover and some rice, so I started throwing things in the pan. I came up with this. I know it's not really fried rice, but I hope if you try it you'll like it. Cook time doesn't include time for leftover rice.
Provided by Chef shapeweaver
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the sausage with garlic powder in a large skillet until browned.
- Remove and drain on paper towels.
- Pour drippings from skillet.
- Add oil and heat until hot but not smoking.
- And rice and stir-fry over high heat for 1 minute.
- Add vegetables and sausage and continue to stir-fry, about 5 minutes.
- Stir in eggs and cook until set; season.
- Sprinkle with onions.
Nutrition Facts : Calories 447.2, Fat 20.3, SaturatedFat 4.6, Cholesterol 147.2, Sodium 720.1, Carbohydrate 47.4, Fiber 2.7, Sugar 2.2, Protein 17
STICKY CHINESE SAUSAGE FRIED RICE
This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce.
Provided by Arlyn Osborne
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 246.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 139.5, Sodium 730.3, Carbohydrate 38, Fiber 2.8, Sugar 4.1, Protein 9.4
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