Vietnamese · Dinner
Fried Rice with Chinese Sausage (Low-Calorie)
Wok-fried jasmine rice tossed with lean pork, Chinese sausage, egg, and scallion, seasoned with soy and fish sauce. Minimal oil and reduced sausage portion keep this Vietnamese-style dish under 400 calories while high heat delivers separated, lightly charred grains with savory-sweet, umami depth.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
361Calories
31.8gProtein
11.2gFat
38.6gCarbs
3.1gSugar
2.6gFiber
895mgSodium
211mgChol
2.8gSat Fat
530mgPotassium
53mgCalcium
2.5mgIron
0.9mcgVitamin B12
8mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Slice pork tenderloin thin, slice lap cheong into thin rounds, mince garlic, slice scallions, and break chilled rice apart so no clumps remain.
2
Sear
Heat vegetable oil in a wok over high heat and sear pork for 90 seconds, stirring, until opaque and lightly browned, then push to one side.
3
Crisp
Add lap cheong to the cleared side and fry over medium-high heat for 1 minute until edges curl and turn glossy, releasing fat.
4
Saute
Add garlic and saute over medium heat for 20 seconds until pale gold and fragrant, then crack egg into empty space.
5
Scramble
Cook egg over medium-high heat for 30 seconds, stirring, until just set into soft curds.
6
Fry
Add chilled rice, peas, and carrots to the wok over high heat and fry for 3 to 4 minutes, tossing constantly, until grains separate and lightly crisp.
7
Toss
Drizzle fish sauce, soy sauce, and sesame oil over rice and toss for 1 minute over high heat until evenly coated and glossy.
8
Plate
Scatter scallions and white pepper over rice, toss for 15 seconds until bright green, then transfer to a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz370g pork tenderloin
- 1 oz14g, about 1/4 of a small sausage link lap cheong (Chinese sausage)
- 2 cup330g cooked jasmine rice, chilled
- 22 small eggs
- 4 cloves4 cloves garlic
- 44 scallions
- 2 tsp2 tsp fish sauce
- 3 tsp3 tsp soy sauce
- 1/2 tsp1/2 tsp sesame oil
- 1 tsp1 tsp vegetable oil
- 1/2 cup60g frozen peas and carrots, thawed
- a pinch of white pepper
