Easy Eats: Chinese Sausage Fried Rice
Ready in under 30 minutes and at an affordable price, this recipe is a no-brainer, says chef Sam Parish. Photo: Sam Parish
Chinese Sausage (lap cheong) is one of my all-time favourite ingredients. It makes anything taste like a fakeaway. Partnered with my genius egg-spiked rice and a decent hunk of ginger, this is a bowl of tasty goodness you won’t be able to stop eating. Ready in under 30 minutes and at an affordable price, this recipe is a no-brainer!
Serves 4 / Prep time: 10 minutes / Cook time: 20 minutes
Ingredients
- 2 cups jasmine rice
- 2 eggs
- 1 tsp white pepper
- 2 Tbsp soy sauce
- 120g packet pork Chinese sausage (Lap cheong), thinly sliced
- 1 red capsicum, chopped
- 5 green spring onions, white part thinly sliced, green part chopped
- 2 Tbsp vegetable oil
- 2 garlic cloves, crushed
- 3cm piece of ginger, finely chopped
- 1 bunch pak or bok choy, leaves and stems chopped and kept separate
- 1 Tbsp oyster sauce
- 1 cup frozen corn
Method
To cook the rice, place rice and 2 ½ cups cold water in a saucepan over high heat. Bring to the boil then cover and reduce heat to low. Cook for 12 minutes or until rice is cooked through. Whisk eggs, pepper, and 2 teaspoons of the soy sauce in a bowl. Pour over cooked rice and return the lid. Leave to slowly cook for 5 minutes using residual heat from the rice.
Boil a kettle. Place bok choy stems in a heatproof bowl and pour over the just boiled kettle. Stand for 5 minutes while you cook the sausage.
Place sausage, capsicum, white spring onion, garlic and oil in a large frypan over medium heat. Cook, stirring, for 4 minutes or until the sausage is beginning to crisp. Add garlic, drained bok choy stems and cook for 1-2 minutes to soften stems slightly.
Add cooked rice, corn, oyster sauce and remaining soy to mixture and stir well to coat.
Season to taste then stir through most of the green shallots and bok choy leaves. Stir for 1 minute to wilt slightly then serve.
Photo: Sam Parish
Sam Parish is a Christchurch-based chef, writer and food stylist. Her food philosophy is ‘maximum of flavour, minimum of fuss’ (MOFMOF), which means she’s all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course). Sam’s first book, Cook Me is out now.
