Chinese Sausage And Shrimp Fried Rice Recipes

CHINESE SAUSAGE AND SHRIMP FRIED RICE

Steps:

• Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
• Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
• Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
• Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.

FRIED RICE WITH CHINESE SAUSAGE

Steps:

• Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

CHINESE STIR-FRIED STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
• Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces.
• Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
• Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
• Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl.
• Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
• Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

FRIED RICE WITH CHINESE SAUSAGE

Steps:

• Heat heavy non-stick skillet on medium high heat.
• Add olive oil and swirl around skillet to make sure the whole surface is coated with oil.
• Add chopped white part of the onion and brown lightly.
• Add black pepper.
• Add chopped onion and cook until transparent.
• Add frozen peas and carrots and cooked until heated (bright green and orange).
• Add soy sauce and mix.
• Add eggs and cook.
• Add rice and mix thoroughly.
• Add Chinese Sausage. Cook until hot.
• Serve. Garnished with slices of hard boiled eggs and green part of onion.
• Serve.