Vietnamese · Dinner
Fried Rice with Chinese Sausage
Vietnamese fried rice built from day-old jasmine rice, diced pork shoulder and Chinese sausage stir-fried in a hot wok with garlic, egg, and scallion. Seasoned with fish sauce and soy sauce for a salty, savory finish, delivering charred rice grains and soft scrambled-egg texture throughout.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
584Calories
28.4gProtein
30.2gFat
48.2gCarbs
4.7gSugar
1.9gFiber
1483mgSodium
241mgChol
9.8gSat Fat
467mgPotassium
62mgCalcium
3.2mgIron
1.3mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Dice pork shoulder into small cubes, slice lap cheong on the diagonal, mince garlic, separate scallion whites and greens, break up chilled jasmine rice clumps with your fingers so grains separate completely.
2
Fry
Heat vegetable oil in a wok over high heat until shimmering, add pork and lap cheong, fry 4 minutes stirring often until pork browns at edges and sausage releases orange fat.
3
Fry
Add cold jasmine rice to wok, breaking clumps with spatula back; fry over high heat 3 to 4 minutes tossing constantly until grains separate and develop light char spots, add garlic and scallion whites.
4
Finish
Push rice to one side, scramble beaten egg over medium heat 30 to 45 seconds until just set, fold through rice, drizzle fish sauce and soy sauce, sprinkle sugar and white pepper, toss 1 minute over high heat until even amber with no wet patches remain.
5
Plate
Scatter scallion greens over fried rice, tip onto plate, serve with sliced cucumber alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 2.2 oz30g, about 1 link lap cheong (Chinese sausage)
- 2 cup330g cooked jasmine rice, day-old and chilled
- 22 large eggs
- 4 cloves4 cloves garlic
- 44 scallions, whites and greens separated
- 4 tsp4 tsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 2 tbsp26g vegetable oil
- a pinch of white pepper
- 11 cucumber
