Chinese Sausage Fried Rice Recipes

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FRIED RICE WITH CHINESE SAUSAGE



Fried Rice with Chinese Sausage image

Provided by Brian Boitano

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

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 STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE



Chinese Stir-Fried Sticky Rice with Chinese Sausage image

Glutinous rice (aka sticky rice) is slowly cooked on the stove, similar to the way risotto is cooked. This flavorful dish is worth the effort.

Provided by hello angie

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 5h6m

Yield 6

Number Of Ingredients 12

2 cups glutinous rice
8 dried shiitake mushrooms
⅓ cup dried shrimp
2 dried scallops
1 teaspoon olive oil
3 eggs, beaten
3 links Chinese sausage, diced
2 cups hot water, or more as needed
2 tablespoons light soy sauce, or to taste
2 teaspoons dark soy sauce
1 teaspoon white sugar
½ cup chopped cilantro, or to taste

Steps:

  • Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
  • Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
  • Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
  • Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
  • Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
  • Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
  • Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 82.8 g, Cholesterol 103.5 mg, Fat 16.4 g, Fiber 6.2 g, Protein 21.8 g, SaturatedFat 1.1 g, Sodium 830.6 mg, Sugar 1.8 g

CHINESE SAUSAGE FRIED RICE (腊肠炒饭)



Chinese sausage fried rice (腊肠炒饭) image

A quick, tasty dish prepared in just a few minutes, Chinese sausage fried rice delivers a balanced smoky, savoury & sweet taste.

Provided by Wei Guo

Categories     Main Course

Time 10m

Number Of Ingredients 11

2 tbsp cooking oil
1 stalk scallions
2 Chinese sausages (aka Lap cheong)
400 g cooked rice (14oz, see note 1)
120 g peas (4oz )
1 tsp light soy sauce
1 tsp dark soy sauce (see note 2)
1 tsp oyster sauce
1 pinch white pepper
1 pinch salt
2 tsp water

Steps:

  • Thinly slice Chinese sausage diagonally. Finely chop the scallions.
  • Mix all the ingredients for the sauce then set aside.
  • Heat oil in a wok (or a deep frying pan) over medium heat. Add the spring onion and the sausage. Fry until fragrant.
  • Add cooked rice and peas. Stir constantly.
  • Pour in the sauce. Give everything a quick stir before dishing out.

Nutrition Facts : ServingSize 1 serving, Calories 520 kcal

CHINESE SSAUSAGE FRIED RICE



Chinese Ssausage Fried Rice image

Chinese sausage fried rice is an ideal dish for a quick meal. This dish is also a welcome respite from the elaborate cuisine and binge eating during the Chinese New Year. Therefore, I have made this simple fried rice with some Chinese sausage, and hope that this is the recipe you are looking for after preparing all the complicated Chinese New Year dishes.

Provided by KP Kwan

Categories     Recipes

Time 20m

Number Of Ingredients 10

2 tbsp cooking oil (or shallot oil)
2 cloves garlic, minced
1 Chinese sausage, cut into diagonally
2 eggs, lightly beaten
250g (9 oz) overnight, leftover steamed rice
2 tsps light soy sauce
1/2 tsp ground white pepper,
1/4 tsp salt
2 tbsp chopped scallion
2 tsp fried shallot

Steps:

  • Break the lumps of cooked rice with your hand.
  • Deep-fried the shallot until crispy. Use the shallot oil to fry the rice.
  • Place the Chinese sausage in boiling water for twenty seconds. The casing will bulge out and detached. Remove it from the pot and let it cools.
  • Cut the Chinese sausage into small dices.
  • Stir-fried the Chinese sausage until the oil rendered.
  • Remove the Chinese sausage and keep the oil in a wok. Add some shallot oil if it is not enough.
  • Saute the chopped garlic until aromatic.
  • Pour the beaten egg into the wok. Add the rice.
  • Stir-fry it over low heat until the egg is fully cooked and encase each grain of rice.
  • Return the sausage to the wok.
  • Seasoned rice with light soy sauce, salt, and ground white pepper.
  • Now turn to high heat to stir-fried rice until aromatic.
  • Add the scallions.
  • Dish out immediately. Garnish with more chopped scallions and fry shallots.

Nutrition Facts : Calories 842 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 413 milligrams cholesterol, Fat 59 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 2017 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 42 grams unsaturated fat

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

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

VEGETABLE FRIED RICE WITH CHINESE SAUSAGE



Vegetable Fried Rice with Chinese Sausage image

Dried Chinese sausage adds depth to this fried rice with bok choy, carrots and snow peas.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large egg, beaten
1 cup diced Chinese sausage (lap chong)
1/2 cup chopped bok choy
1/4 cup shredded carrots
1/4 cup thinly sliced snow peas
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon Shaoxing wine or dry sherry
Kosher salt
3 cups cold cooked long-grain white rice
1 teaspoon toasted sesame oil
2 tablespoons chopped scallions

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
  • Add the remaining tablespoon oil, then add the sausage and stir-fry until golden about 2 minutes. Add the bok choy, carrots, snow peas, garlic, ginger, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp- tender, about 2 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil, sprinkle with the scallions and serve.

STICKY CHINESE SAUSAGE FRIED RICE



Sticky Chinese Sausage Fried Rice image

This sticky fried rice is slightly crisped, studded with Chinese sausage and coated in a rich flavorful sauce.

Provided by Arlyn Osborne

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon light brown sugar
2 teaspoons rice vinegar
2 teaspoons sesame oil
vegetable oil
5 links Chinese sausage, sliced into rounds
4 sliced scallions, plus more for garnish
3 garlic cloves, minced
1 teaspoon minced ginger
3/4 cup frozen peas and carrot, thawed
3 cups cold cooked sushi rice
salt
pepper
3 large eggs, beaten

Steps:

  • Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
  • Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
  • Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
  • Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
  • Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
  • Season with salt and pepper, then stir and let cook for another 1-2 minutes.
  • Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
  • Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
  • Garnish with sliced scallions before serving.

Nutrition Facts : Calories 246.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 139.5, Sodium 730.3, Carbohydrate 38, Fiber 2.8, Sugar 4.1, Protein 9.4

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

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.

CHINESE SAUSAGE AND SHRIMP FRIED RICE



Chinese Sausage and Shrimp Fried Rice image

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.

Provided by fluffernutter

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 414.8, Fat 24.5, SaturatedFat 4, Cholesterol 158.6, Sodium 54.8, Carbohydrate 39.8, Fiber 1, Sugar 0.6, Protein 8.2

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