The Kitchen
Fried Rice with Chinese Sausage (Com Chien Lap Xuong)
Fluffy fried rice with sweet Chinese sausage that comes together in less than 15 minutes.
Ingredients · Servings 5
- 3 tablespoons neutral oil
- 3 cloves garlic (finely minced)
- 3 Chinese sausages (slice thin)
- 1 1/2 cups frozen peas and carrots
- 2 eggs (beaten)
- 6 cups day-old rice
- 1 tablespoon chicken bouillon powder or mushroom seasoning powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
- 2 green onions (optional; slice thin)
Method · 12 min
- In a large wok, heat up the vegetable oil on medium-high. Add garlic and pan fry until fragrant (about 20 seconds).
- . Stir and cook for 2 minutes or until nicely caramelized on the edges.
- Stir and cook for another 2 minutes.
- Clear an area in the wok and add eggs. Stir to break up the eggs until fully cooked and then combined with other ingredients in the wok (about 1 minute)
- (break up any large clumps of rice with the backside of a wooden spoon).
- Add bouillon powder, garlic powder, salt sugar and pepper. Toss everything together until combined. Top with green onions (optional) and serve.
Perfect for busy weeknights and an easy meal that’s sure to please both adults and kids. Add garlic and pan fry until fragrant (about 20 seconds). . Stir and cook for 2 minutes or until nicely caramelized on the edges.
Stir to break up the eggs until fully cooked and then combined with other ingredients in the wok (about 1 minute) (break up any large clumps of rice with the backside of a wooden spoon). Add bouillon powder, garlic powder, salt sugar and pepper.
