Vietnamese · Dinner
Fried Rice with Chinese Sausage (Gluten-Free)
Fried rice built on day-old jasmine rice tossed with pork tenderloin, Chinese sausage, egg, scallion, and garlic, seasoned with tamari and fish sauce for a gluten-free savory-sweet finish. Wok-fried over high heat until the grains separate and the edges crisp, this is a fast, umami-heavy plate.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
665Calories
38.2gProtein
28.8gFat
58.5gCarbs
6.6gSugar
1.6gFiber
1619mgSodium
345mgChol
8.5gSat Fat
670mgPotassium
75mgCalcium
3.8mgIron
1.3mcgVitamin B12
4mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Dice pork and lap cheong; mince garlic; separate scallion whites from greens; beat the egg.
2
Fry the beaten egg in 1/2 tablespoon oil over high heat for 30 seconds until just set but still soft; remove to a plate.
3
Fry diced pork in remaining oil over high heat for 2–3 minutes, stirring often, until browned outside and cooked through.
4
Fry lap cheong and scallion whites over medium-high heat for 1 minute until sausage edges curl and fat renders slightly.
5
Add minced garlic and cook 20 seconds over medium-high heat until pale gold and fragrant.
6
Fry cold rice over high heat for 3–4 minutes, breaking clumps with spatula, until grains separate and edges crackle slightly.
7
Toss in egg, tamari, fish sauce, sugar, and white pepper over high heat for 1 minute until every grain is evenly coated.
8
Plate the fried rice and scatter scallion greens over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz420g pork tenderloin
- 2 oz56g lap cheong (Chinese sausage)
- 2 cup330g cooked jasmine rice, cold and day-old
- 22 large eggs
- 4 cloves4 cloves garlic
- 22 scallion
- 3 tsp3 tsp gluten-free tamari
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 2 tbsp28g vegetable oil
- a pinch of white pepper
