From thewoksoflife.com

Chinese Sausage Fried Rice (Lop Cheung Chow Fan)

6 servings · 10 min prep · 10 min cook

Ingredients

Ingredients

• 3 Chinese sausages
• 1 medium onion, chopped
• 5 cups cooked white rice
• ¾ teaspoon salt
• ¼ teaspoon sugar
• 2 teaspoons hot water
• ¼ teaspoon sesame oil
• 1 teaspoon soy sauce
• ½ teaspoon dark soy sauce
• ⅛ teaspoon white pepper
• 3 tablespoons vegetable oil, divided
• 2 eggs, beaten
• ⅔ cup frozen green peas, thawed to room temperature
• 1 cup mung bean sprouts
• 2 scallions, chopped
• 1 teaspoon Shaoxing wine, optional

Steps

1. Prepare your 3 Chinese sausage, 1 medium onion, and rice (either dig some leftover rice out of your refrigerator, or make a batch).
2. In a small bowl, add ¾ teaspoon salt, ¼ teaspoon sugar, 2 teaspoons hot water, ¼ teaspoon sesame oil, 1 teaspoon soy sauce, ½ teaspoon dark soy sauce and ⅛ teaspoon white pepper. Set aside.
3. Heat your wok over medium high heat and spread 2 tablespoons vegetable oil around the perimeter of the wok. Next, add the beaten 2 eggs to the oil, scrambling them and breaking them up into smaller pieces with your wok spatula just until done. Transfer them back to the bowl you used to beat them, and set aside.

   3 min

4. Heat the wok over medium heat, and spread oil around your wok. Add the 3 Chinese sausages, and stir-fry for 20 seconds.

   20 seconds

5. Add the chopped 1 medium onion, and stir fry for another 1-2 minutes until translucent. Turn the heat up to high, and add the rice. Use your metal wok spatula to flatten out and break up any clumps. If using leftover 5 cups white rice, you will have to cook and stir fry the rice longer to heat it through.

   1-2 min

6. Once the rice is warmed, pour the 1 teaspoon sauce mixture you prepared earlier evenly over the rice. Mix the lop cheung fried rice using a scooping motion with your spatula for 1-2 minutes, until the rice is evenly coated in the sauce. At this stage, there should not be any more clumps of rice, and it should be steaming as the sauce distributes and cooks.

   1-2 min

7. Add the 5 cups cooked egg, ⅔ cup frozen peas and 1 cup mung bean sprouts. Stir fry the rice for another minute.

   1 min

8. Next, add the 2 scallions, and spread 1 teaspoon Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. This step gives the extra wok hay flavor that you taste when you get fried rice from a good 3 Chinese restaurant.

   20 seconds

Nutrition

Per serving

kcal

455

protein

16 g

carbs

43 g

fat

24 g

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