Fried Rice with Chinese Sausage
This recipe called for Chinese Sausage. I had a hard time finding them, and when I did - I didn't like what was in them - lots of sugar and preservatives. I substituted my homemade sausage patties recipe and this recipe turned out very well.
Dovetailing Tip: Use the Homemade Sausage Patty recipe in place of the Chinese Sausages. Instead of forming the patties, crumble in a skillet and brown.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 cup | vegetable oil, divided |
| 2 | eggs, lightly beaten |
| 1 tablespoon | chopped ginger |
| 1 tablespoon | chopped garlic |
| 1 | carrot, finely diced |
| 2 stalks | vegetable oil, finely diced |
| 3 | links chinese sausages, sliced |
| 1 | small bunch scallion, sliced, divided |
| 4 cups | cooked white rice, or brown rice |
| 1/4 cup | low-sodium soy sauce |
| 1 tablespoon | rice cooking wine |
Directions:
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.
Source: foodnetwork.com
