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Chinese Sweet Sausage and Shrimp Fried Rice

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 3 people
Course: Main Course , Breakfast
Cuisine: Vietnamese , International

Ingredients

  • 2 cups cooked rice
  • 0.5 lb Shrimp (peeled, deveined)
  • 1 Chinese pork sausage (about 1/2 cup thinly sliced)
  • 1 small zucchini
  • 1 egg
  • 1/3 cup frozen green peas
  • 1/2 tablespoon finely chopped garlic
  • 3 tablespoons thinly sliced shallot
  • 2 tablespoons thinly sliced scallion
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon fish sauce
  • 1 teaspoon sesame oil
  • salt and pepper

Instructions

    Cup of Yum
  1. If use freshly cooked rice, spread it on a plate to cool for 10-15 minutes.
  2. Peel, devein and chop shrimp into small pieces.
  3. Cut zucchini in half length-wise and slice thinly.
  4. Slice Chinese sausage thinly.
  5. Beat egg and set aside.
  6. Place a wok/large skillet over medium-high (for non-stick skillet) or high heat (for wok). When it's hot, add Chinese sausage, stir and render fat for 1-2 minutes. Set aside.
  7. Add garlic and stir until fragrant, add shrimp pieces and a pinch of salt. Stir and when shrimp is almost cooked through, transfer to a plate.
  8. Add zucchini and quickly stir for 30 seconds to 1 minute. Set aside.
  9. Add 2 tablespoons of olive oil. When oil is hot, add shallot, stir and cook for 1 minute until fragrant. Add rice, break up the chunks of rice, stir and toss until rice is coated with oil and turns pale brown, about 3-5 minutes.
  10. Pour the beaten egg over the rice, quickly mix and stir so that the egg coats all the rice grains.
  11. Add frozen peas, continue to toss and stir until peas are almost thawed. Add Chinese sausage, shrimp, zucchini, soy sauce and fish sauce, toss and stir well until all add-ins are cooked through and rice grains are separate. Turn off the heat, add scallion, pepper and sesame oil. Mix well and then serve immediately.