Chinese Sausage Fried Rice | 香肠炒饭
2-3 tablespoons of oil, separated
1/4 onion
Rest of vegetables can vary. I used:
- 1 carrot
- 2 portabella mushroom caps
- 3 oz oyster mushrooms
2 Chinese sausage links
3 green onions
2 eggs
1 1/2 cups cooked white rice
1 teaspoon soy sauce
Salt
Slice Chinese sausage and prep vegetables by chopping into small chunks. The green onions should be chopped but kept separate from the rest of the vegetables. Beat eggs with a sprinkling of salt and set aside.
Heat wok over high heat and add oil to generously coat the bottom. Begin by adding onions and stir-frying until translucent. Add the rest of the vegetables and cook for 3-5 minutes depending on amount and variety. Throw in sausage and about half of the green onions. Stir-fry briefly and watch the fat in the sausage begin to glisten.
Now move everything in the pan to the side and add a touch more oil to coat the pan. Reduce heat to medium and drop in the eggs. When they are almost done cooking add the rice and begin breaking it apart. Add a little more oil, soy sauce, and begin frying the rice, scraping down the sides and bottom of the wok frequently to avoid burning the ingredients. The end product should be dry and fluffy. Stir in the rest of the green onions, salt to taste, and serve while hot.
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