Chinese · Dinner
Sweet Sausage Fried Rice
Chinese-style fried rice built on day-old jasmine rice tossed with diced sweet pork sausage, egg, scallion and a soy-oyster sauce glaze. The sausage renders its fat to coat each grain, giving a lightly sticky, savory-sweet finish. Wok-fried over high heat, served hot as a standalone bowl.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
844Calories
31.7gProtein
47.4gFat
70.2gCarbs
7.1gSugar
2.1gFiber
1512mgSodium
336mgChol
14.3gSat Fat
481mgPotassium
75mgCalcium
3.2mgIron
1.1mcgVitamin B12
5.2mgVitamin C
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Dice the sausage into small cubes and beat the egg in a bowl. Break up any clumps in the cold rice with your fingers so the grains separate.
2
Fry
Heat the oil in a wok over high heat until shimmering, then add the sausage and fry for 2 to 3 minutes, stirring, until edges turn golden and fat renders.
3
Scramble
Push the sausage to one side, pour the beaten egg into the cleared space, and scramble over medium-high heat for 30 seconds until just set but glossy.
4
Saute
Add the minced garlic and sliced scallion whites to the wok and saute over medium-high heat for 30 seconds until fragrant and golden at the edges.
5
Toss
Add the cold jasmine rice to the wok and toss constantly over high heat for 3 to 4 minutes, breaking up lumps, until grains are separate and lightly toasted with char flecks.
6
Glaze
Drizzle the soy sauce, oyster sauce, sugar and white pepper over the rice and toss over high heat for 1 minute until the rice turns light brown and glistens.
7
Plate
Scatter the sliced scallion greens over the rice, toss once more, and tip the fried rice into a bowl to serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g sweet pork sausage
- 2 cup330g cooked jasmine rice, cold and day-old
- 22 large eggs
- 44 stalks scallion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sugar
- 2 tbsp30ml vegetable oil
- 1/4 tsp1/4 tsp white pepper
