Sunday, September 6, 2020

Fried Rice with Chinese Sausage

We're not really fans of Chinese sausage, but ocassionally it's fine. This time is because I just wanted to clear some leftovers. I added fishcake for my kids, since they don't eat Chinese sausage

What you need:

4portions of overnight rice, cold
a few handful of frozen vegetables of your choice
1 onion, peeled and chopped
2 cloves of garlic, peeled and minced
4 eggs, lightly beaten
1 chinese sausage, sliced
1 big fish cake, sliced
1tbsp sesame oil
1tbsp oyster sauce
2tbsp light soy sauce
1tbsp margarine
1/2 tsp mushroom stock powder
dashes of salt, pepper
a little cooking oil to sautee 

  • Heat margarine in a wok, scramble egg until the doneness you preferred, scoop out and set aside
  • In the same wok, heat a little oil and fry chinese sausage until fragrant and a little crisp at the edges. Scoop out and set aside
  • Using the same wok, heat cooking oil and sautee garlic and onion until fragrant. Add in fish cake and frozen vegetables, cook until softened
  • Add in rice, oyster sauce, light soy sauce, mushroom stock powder, salt, pepper, stir well 
  • Add in chinese sausage and scrambled egg, toss well
  • Serve immediately

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