Chinese Sausage Fried Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Chinese Sausage Fried Rice
Description
The Chinese Sausage Fried Rice recipe features sliced Chinese sausage sautéed until slightly golden, unfolding its characteristic sweet and savory flavor. Onions and garlic soften in the same pan, creating a fragrant base. Chilled leftover rice is added and stir-fried with a sauce mix of light and dark soy, oyster sauce, sesame oil, salt, and pepper, ensuring each grain is well-flavored. Frozen peas finish the dish, heating through to add mild sweetness and a tender texture contrast.
The cooking method focuses on stir-frying over medium-high heat to develop slight caramelization on the sausage and meld the sauce flavors with the rice without making it soggy. This dish is practical for using up refrigerated cooked rice and serves as a satisfying standalone meal or paired side.
Ingredients
Sauce:
- 2 tbsp soy sauce low sodium
- 1 tbsp dark soy sauce replace with regular soy sauce if you don't have this
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- ¼ tsp salt
- ¼ tsp black pepper
Fried Rice:
- ½ tbsp olive oil
- 350 grams Chinese sausage
- 1 small onion diced
- 1 tbsp garlic minced
- 3-4 cups leftover cooked rice chilled from the fridge
- 1½ cup pea
Instructions
- Combine the liquid sauce ingredients and set aside.
- Add the olive oil to a large skillet over medium-high heat and add the sliced Chinese sausage. Saute for 4 to 5 minutes, until there’s some slightly golden colour to them.
- Add the diced onions and minced garlic to the pan. Saute for 4 to 5 minutes, until the onions have softened.
- Add in leftover rice, straight from the fridge. Break up the rice to make stir frying easier.
- Add the sauce from earlier to the rice.
- Mix until combined and the rice is warmed through. Add another splash or two soy sauce if necessary to get the rice fully coated.
- Add the frozen peas to the pan. Mix until well combined and the peas are heated through.