Fried rice with Chinese sausage and winter greens
This recipe is a great way of turning a little leftover rice into another meal. The base ingredients of this fried rice recipe can be adapted to whatever is in the fridge
- 30 mins cooking
- Serves 2
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Ingredients
- 4 tablespoon peanut oil
- 3 Chinese sausages (lap cheong), steamed for 15 minutes then sliced
- 3 eggs, whisked
- 1 tablespoon sesame oil
- 3 Brussels sprouts, halved, core removed, and finely sliced
- 1 leek, trimmed and finely sliced
- 5 centimetre piece ginger, peeled, julienned
- 2 clove garlic, finely sliced
- 1 1/2 cup cooked long-grain rice, chilled
- 2 tablespoon sweet soy sauce (kecap manis)*
- 2 spring onions, finely sliced
- 1 hot red chilli, finely sliced
Method
- 1Heat 2 Tbsp peanut oil in a large frying pan or wok and fry sliced sausage until golden. Remove with a slotted spoon.
- 2Make sure the oil in the pan is almost smoking, add egg and quickly cook for 1-2 minutes. Remove with slotted spoon.
- 3Add remaining 2 Tbsp peanut oil and the sesame oil and sauté sprouts, leek, ginger and garlic until just wilted.
- 4Add sausage, egg, rice and sweet soy sauce and stir to combine. Season to taste.
- 5Serve in bowls, topped with spring onion and chilli.
Notes
- Chinese sausages are available at Asian food stores. They’re incredibly tasty and sweet and add a lovely flavour. They come in packs of 10 - you can steam the entire pack and then freeze the remaining sausages for later use.
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