Chinese Sausage and Shrimp Fried Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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So easy and so good that we ate it before I could get a picture. The original recipe, in Saveur, called for xiangchang sausages, but I used lop chong. Ingredients:
1 cup uncooked rice |
3/4 cup medium shrimp, peeled and deveined |
1 tablespoon shaoxing wine (chinese rice wine) or 1 tablespoon dry sherry |
salt & freshly ground black pepper |
1/4 cup vegetable oil |
5 chinese sausage, boiled 5 minutes, thinly sliced on the diagonal (lop chong) |
1/2 inch piece fresh ginger, peeled, minced |
3 eggs, lightly beaten |
3 green onions, thinly sliced |
2 -4 tablespoons sesame oil |
Directions:
1. Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
2. Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
3. Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
4. Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.
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