Easy Eats: Chinese Sausage Fried Rice
Ready in under 30 minutes and at an affordable price, this recipe is a no-brainer!
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.
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 kernels
Instructions
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
Add cooked rice, corn, oyster sauce and remaining soy to mixture and stir well to coat.
- 5.
Season to taste then stir through most of the green shallots and bok choy leaves. Stir for 1 minute to wilt slightly then serve.
