Fried Rice with Sausage

Fried Rice with Sausage Recipe from China

Region / culture: China | Preparation time: 12 hours | Cooking time: 30 minutes | Servings: 4

Introduction

Fried rice with sausage is a delicious and flavorful dish that combines the savory taste of Chinese sausages with the rich flavors of shrimp, crab meat, and vegetables. This dish is a popular choice for a quick and easy meal that can be enjoyed by the whole family.

History

Fried rice with sausage is a traditional Chinese dish that has been enjoyed for centuries. It is believed to have originated in southern China, where rice is a staple food. The dish was originally made with leftover rice and whatever ingredients were available, making it a versatile and budget-friendly meal.

Ingredients

1.67 cups of long-grain white rice
6 dried Chinese mushrooms
2 Chinese sausages
0.25 lb (113 g) of raw shrimp
0.25 cup of vegetable oil—plus 1 tbsp
1 medium onion
1 tbsp of fish sauce
0.5 lb (227 g) of crab meat
2 eggs
2 large scallions

How to prepare

Day before.
- Prepare the rice by bringing 6 qt (5.68 liter) of unsalted water to a boil over high heat in a large, heavy pot. Stir constantly and slowly pour in the rice in a thin stream. Reduce the heat to moderate and let the rice boil uncovered for about 15 minutes, or until the grains are somewhat tender but still slightly firm to the bite. Drain the rice in a large sieve, fluff it with a fork, and transfer it to a large bowl. Allow the rice to cool to room temperature, then tightly cover the bowl and refrigerate it overnight or for at least 12 hours.
Day of.
- Place the mushrooms in a small bowl containing 1.5 cups of hot water. Soak them for at least 30 minutes until they become soft. Remove the mushrooms, discard the water, and rinse them to remove any remaining grit. Cut off and discard any stems, then slice each cap crosswise into 0.5 inch strips.
- Cut the onion in half lengthwise and slice it lengthwise into 0.25 inch strips.
- Wash and trim the scallions, keeping most of the green tops. Cut the scallions into 1 inch pieces and slice the pieces lengthwise into 0.25 inch wide strips.
- Shell the shrimp, devein them, and chop them into 0.25 inch bits. Set aside.
- Cut the sausage into 1-0.13 inch slices. Fry the sausages in a wok over moderate heat, stirring constantly for about 2 minutes, or until the slices are delicately browned on both sides and the edges are crisp. Drain them on absorbent paper.
- Heat 0.25 cup of oil in the wok. Add the onions and cook, stirring constantly, for 2 to 3 minutes, or until they are soft. Adjust the heat to prevent browning.
- Add the mushrooms, followed by the chilled rice. Stir constantly with a fork and cook for about 3 minutes, or until the rice is heated through. Stir in the fish sauce.
- Push the rice to the edge of the wok to create a well in the center. Pour in the remaining oil and add the shrimp to it. Without stirring the rice, cook the shrimp for about 2 minutes, turning them as they become firm and pink.
- Mix the shrimp into the rice and continue stirring. Cook over moderate heat for 5 minutes, making sure not to let the rice brown. Stir in the crab meat and sausage, and cook for an additional 2 minutes. Break the eggs, one at a time, stirring well after each addition.
- Mix in the scallions and taste for seasoning. Add salt or more fish sauce if the rice seems too bland. Serve the fried rice mounded on a large heated platter or bowl.

Variations

Substitute the Chinese sausages with chicken, pork, or tofu for a different flavor profile.
Add diced bell peppers, peas, or carrots for extra vegetables.

Cooking Tips & Tricks

Make sure to use day-old rice for the best results, as fresh rice can become mushy when fried.

- Be sure to cook the shrimp and sausage separately before adding them to the rice to ensure they are cooked through.

- Adjust the seasoning to your taste by adding more fish sauce or salt as needed.

- Stir the rice constantly while cooking to prevent it from sticking to the wok.

Serving Suggestions

Serve the fried rice with sausage as a main dish with a side of steamed vegetables or a fresh salad.

- Garnish with chopped cilantro or green onions for added flavor and color.

Cooking Techniques

Stir-frying the ingredients separately helps to ensure that each component is cooked perfectly and retains its individual flavors.

Ingredient Substitutions

Use regular pork sausages or chorizo as a substitute for Chinese sausages.

- Swap out the shrimp for chicken, beef, or tofu.

Make Ahead Tips

You can prepare the rice and chop the vegetables ahead of time to save time on the day of cooking.

Presentation Ideas

Serve the fried rice in a large bowl or platter garnished with sliced scallions or sesame seeds for a beautiful presentation.

Pairing Recommendations

Pair the fried rice with a side of stir-fried vegetables or a light soup for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 2g

- Sugars: 1g

Fats

- Total Fat: 15g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 4%

- Vitamin C: 8%

- Calcium: 2%

- Iron: 6%

Alergens

Contains shellfish (shrimp) and soy (fish sauce)

Summary

Fried rice with sausage is a balanced meal that provides a good source of carbohydrates, fats, and proteins. It also contains essential vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Fried rice with sausage is a delicious and satisfying dish that is easy to make at home. With a combination of savory Chinese sausages, shrimp, and crab meat, this dish is sure to become a family favorite. Enjoy this flavorful meal with your loved ones for a tasty and nutritious dining experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Fried Rice with Sausage. It was a balmy summer day, and I had invited my neighbor, Mrs. Johnson, over for lunch. She was a talented cook and always shared the most delicious recipes with me.

As we sat in my cozy kitchen, sipping on cups of hot tea, Mrs. Johnson began to regale me with stories of her travels to Asia. She spoke of the vibrant markets, bustling streets, and tantalizing aromas that wafted through the air. It was during one of these trips that she learned the recipe for Fried Rice with Sausage from a local street vendor.

Mrs. Johnson's eyes sparkled with excitement as she described the dish to me. She spoke of how the fragrant jasmine rice was cooked to perfection and then tossed with savory bits of Chinese sausage, crisp vegetables, and fragrant seasonings. I could practically taste the dish just by listening to her words.

I knew I had to learn how to make this dish for myself. Mrs. Johnson kindly agreed to teach me the recipe, and we spent the afternoon in my kitchen, chopping, stirring, and tasting until we had created a perfect batch of Fried Rice with Sausage.

The first step in making the dish was to cook the jasmine rice until it was fluffy and tender. Mrs. Johnson showed me how to rinse the rice several times to remove excess starch, which helped to prevent it from becoming clumpy when cooked. Once the rice was ready, we set it aside to cool while we prepared the other ingredients.

Next, Mrs. Johnson sliced the Chinese sausage into thin rounds and sautéed them in a hot skillet until they were golden and crisp. The aroma that wafted through the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

After the sausage was cooked, we added a medley of vegetables to the skillet – diced carrots, bell peppers, and peas – and sautéed them until they were tender-crisp. Mrs. Johnson then taught me how to season the dish with a blend of soy sauce, oyster sauce, and sesame oil, which added depth and richness to the flavors.

Finally, it was time to combine all the ingredients together. Mrs. Johnson tossed the cooked rice into the skillet, along with the sausage and vegetables, and stirred everything together until it was evenly coated in the savory sauce. The dish was a riot of colors and textures, with pops of green peas, vibrant red bell peppers, and golden slices of sausage scattered throughout.

As we sat down to eat, Mrs. Johnson and I savored each bite of the Fried Rice with Sausage. The flavors were bold and complex, with the umami-rich sausage complementing the tender rice and crisp vegetables. It was a dish that spoke of faraway lands and exotic flavors, and I was grateful to Mrs. Johnson for sharing her knowledge and expertise with me.

Since that day, Fried Rice with Sausage has become a staple in my kitchen. I have made it countless times for family and friends, each time eliciting oohs and aahs of delight. The recipe has become a part of my culinary repertoire, a reminder of that sunny afternoon spent in my kitchen with Mrs. Johnson, learning and laughing and creating something delicious together.

And so, whenever I make Fried Rice with Sausage, I think of Mrs. Johnson and the magical moment when I first discovered this recipe. It is a dish that brings people together, evoking memories of shared meals and shared stories, and I am grateful for the opportunity to pass on this recipe to future generations.