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front view of a portion of fried rice with chinese sausage with platter of rice in background

Fried Rice with Chinese Sausage


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  • Author: Stacey
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 portions 1x

Description

My former co-worker's mother used to visit from China and make huge batches of fried rice with Chinese sausage to bring to the office. This is my homage to Lynn’s mother!


Ingredients

Units Scale
  • 2 14-ounce packages of Kam Yen Jan Chinese sausage (see note#1)
  • 3 cups diced carrots (about 6 medium carrots)
  • 1 large onion, diced
  • 4 eggs, divided and beaten
  • 1 bunch of scallions, chopped
  • 3 garlic cloves, finely diced
  • 1 tablespoon grated ginger (about 2-3 inches)
  • Olive oil, as needed
  • Salt, to taste
  • Pepper, to taste

For the rice:

  • 3 cups Nishiki sushi rice (or other medium grain white rice - see note#2)
  • 1 to 1 1/2 tablespoons butter
  • 1 teaspoon of salt

Instructions

  1. Be sure to watch my video with all the step-by-step instructions. 
  2. Before you start prepping, get the rice going however you choose to cook it. I use a rice cooker. Always wash the rice very well – this is important. Make sure to add salt and butter (or olive oil) when you cook the rice. By the time you finish all the prep the rice will be done. 
  3. Peel the carrots, then cut into carrot sticks and then into cubes. One low-to-medium heat, add a little olive oil (a teaspoon or so) to the pan and season with salt (1/2 teaspoon) and pepper (1/4 teaspoon). Toss ingredients to coat. Put the cover on the pan and let the carrots cook, COVERED, for five minutes. Turn burner off and let them sit for five minutes still covered to finish cooking. 
  4. Chop the Chinese sausage into uniform pieces and add to a pan – about ½” slices. Cook on low-to-medium heat for about 5-8 minutes. Stirring continuously. Do not add oil to the pan. A lot of fat will render off of the sausage. Also, be careful about the heat. If it’s too high the sausage will burn quickly. Once cooked, set aside in a bowl. Reserve a couple of teaspoons of the fat from the sausage. 
  5. Finely dice the garlic. 
  6. Grate the ginger on a microplane. If you don’t have a microplane or grater, finely dice it with a knife. 
  7. Put two eggs in two separate bowls, add a pinch of salt to each and beat until combined. Scramble two of the eggs in a pan with a little olive oil. Make sure the egg is chopped up into tiny bits. Set the other raw eggs to the side. 
  8. Chop the scallions. 
  9. Dice the onion. 
  10. Add diced onions to the carrot pan and cook on medium. If you need a splash of olive oil here add it. I don’t usually add any, but if you think it’s too dry go ahead. Stir to combine and cook for 2-3 minutes. 
  11. In another pan, heat a tablespoon of olive oil using a deep pan or Wok (preferably). You can add a teaspoon of the sausage fat/oil to the pan as well. Then add HALF the steamed rice to the pan, de-clump it with a spatula, spread across bottom of pan and let it sit and heat for a couple of minutes. You can let it heat longer to get a crisp on the rice if you want – I don’t usually do that, but it’s up to you. 
  12. In the carrot pan, make a well in the middle and add the garlic, ginger plus a splash of olive oil. Let the garlic and ginger cook for a minute to get fragrant then mix everything together. 
  13. Add a handful of scallions to the carrot pan and mix. 
  14. Add all the Chinese sausage to the carrot pan and mix until combined. Don’t dump the whole bowl of sausage into the pan. There is a lot of FAT at the bottom of the bowl. Use a slotted spoon or just be careful with all that fat as you transfer the sausage. It’s ok to use a little of it (a teaspoon or so) but don’t let it all in the pan. 
  15. Add half the sausage mixture on top of the rice in the other pan and mix until well combined. 
  16. Add the scrambled egg and mix together. At this point, you should taste it for seasoning. If you think it needs a touch more salt – add it here. Start with 1/2 teaspoon. 
  17. Add the rest of the rice and de-clump it with spatula again. Then add the rest of the sausage mixture on top of that. Take your time and mix together until everything is well combined. This will take a few minutes. It’s a huge batch of fried rice! 
  18. Now pour the raw, beaten egg all across the rice and mix until well combined. The rice is scorching hot at this point and will cook the egg almost immediately. Mix well and you’re ready to serve! Serve extra scallions on the side for garnish.

Notes

  1. Kam Yen Jan is the only brand I use for Chinese sausage. I’ve tried a LOT of Chinese sausage. This is the best one. Even if you see “Chinese sausage” at your local grocery store – just don’t. Do not use it – it’s probably total crap. You need to get your Chinese sausage at an Asian market. Most I’ve been to carry the Kam Yen Jan brand. Also, one package is not enough, but two is too many. You can use one and a half packages and freeze the other half package for the next batch. OR you can use it all. I use it all because it is so tasty it brings a lot of happiness into the lives of the people I give the rice too! 
  2. I prefer using sushi rice for fried rice because it’s a strong rice that can withstand the tossing around the wok/pan. Medium grain white rice works well too, but sushi rice is the best in my opinion. I use a brand called Nishiki which you can find in the rice or international aisle of your local grocery store. I would not recommend basmati rice for this – it doesn’t hold up well and completely changes the flavor profile.
  3. If you have a wok – you should use it to cook this recipe. I HAD a wok, but it was kind of dying and got rusted somehow so I used a deep pan for this video. If you don’t have a wok – a deep pan in necessary.
  4. If you think this is too much fried rice to make simply cut the recipe in half. If you are a family of four or more this will be a great feast with yummy leftovers.