Best 3 Fried Rice With Chinese Style Sausage Recipes

FRIED RICE WITH CHINESE SAUSAGE

Fried Rice with Chinese Sausage image

Provided by Brian Boitano

Time 22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup canola oil, divided
2 eggs, lightly beaten
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 carrot, finely diced
2 stalks celery, finely diced
3 links Chinese sausage, sliced
1 small bunch scallions, sliced, divided
4 cups cooked white rice
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar

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.

CHINESE SAUSAGE FRIED RICE

Chinese sausage fried rice image

This Chinese sausage fried rice is the ultimate fried rice of them all. It is flavour packed comfort food, quick and easy!

Provided by Genevieve

Categories Main Course

Time 22m

Number Of Ingredients 10

Ingredients

2 cups Leftover (overnight) rice ((note 1))
2 Chinese sausage (lap cheong) (Thinly sliced (note 2))
2 eggs (whisked)
1/2 brown onion (finely diced)
1 clove garlic (finely minced)
1 spring onion/scallion (large, thinly sliced (note 3))
1 tbsp soy sauce
2 tbsp oil (such as canola or sunflower)
1/4 tsp salt (guide, adjust for personal preference)
1/4 tsp black pepper

Steps:

Optional: remove the casing of the sausages by soaking it in warm to hot (not boiling) water for 2 minutes then peel at either ends. Discard casing. (note 4)
Scramble eggs in a hot non-stick pan with 1 tbsp of oil. Once it has formed shape but not completely cooked through, remove and set aside. This takes about 10 seconds.
In the same pan, add remaining oil and saute onions and garlic on high heat.
Once onions and garlic has turned slightly golden, add chinese sausages and white parts of the sliced spring onions/scallions. Saute on medium heat for 1 - 2 minutes.
By now you the smell from the pan (or wok if using) should be heavenly. Push ingredients in the pan to the edges of pan/wok to make room for rice.
Pour leftover rice in the middle of pan/wok and turn the heat back up to high and stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
Add in soy sauce, salt and pepper. Stir fry for 2 more minutes. Make sure each and every grain of rice has touched the hot pan/wok.
Add scrambled eggs back into the pan/wok along with green parts of sliced spring onions/scallions.
Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.
Serve on its own or your favourite Chinese meat or vegetable dish.

Nutrition Facts : Calories 588 kcal, Fat 23.9 g, SaturatedFat 5 g, Protein 24.8 g, Carbohydrate 66 g, Cholesterol 216 mg, Sodium 1604 mg, Sugar 1.9 g, Fiber 1.6 g, ServingSize 1 serving

FRIED RICE WITH CHINESE-STYLE SAUSAGE

Fried Rice with Chinese-Style Sausage image

Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 30m

Number Of Ingredients 11

Ingredients

3 tablespoons safflower oil
2 links Chinese-style sausage, such as Kam Yen Jan (available at amazon.com), cut into 1/4-inch coins
1 bunch scallions (about 10), thinly sliced, white and light-green bottoms separated from dark-green tops
2 carrots, cut into 1/4-inch pieces (2/3 cup)
Kosher salt and freshly ground pepper
2 tablespoons minced garlic (from 5 cloves)
2 tablespoons peeled and minced fresh ginger (from a 2-inch piece)
3 large eggs, cracked into a bowl
3 cups cooked rice
2/3 cup frozen peas
2 tablespoons soy sauce, preferably low-sodium

Steps:

Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.