Friday Night Stir-Fried Rice (with Chinese Sausage!)

Yesterday afternoon, I texted Kurt at work to see if there was anything he REALLY wanted for dinner as I was bereft of ideas. “Crepes” was his sole suggestion. I looked at my clock and it was already 2p; the crepe batter needs to rest at least two hours for the flour particles to expand and then I would need close to an hour just to make up the crepes, let alone prepare the filling, which I had mentally determined would be “crab meat.” NOT going to happen since I had neither the right cheese (gruyere) nor the crabmeat on hand. So I texted something back like “Too much fat” and went to plan B– to see what I had on hand and sell the proposed meal to Ken when he came home from school.

I had lots of vegetables in the fridge– enoki and cremini mushrooms, scallions, snow peas, carrots, celery. I rooted around the freezer drawers and found frozen peas and– Eureka!– a half package of Chinese sausage. Score, a direct hit! These babies are sweet, a little salty and VERY red when fully cooked; I slice them on the diagonal and they are irresistible to my guys. I later found that these little bits of porky goodness appeal to everyone when I served them to the mommies for Filipino Food Night in a noodle dish called pancit. For some, it was the first time they had ever tasted Chinese sausage– such deprivation! My mom had been buying them in DC’s Chinatown since I can remember…

So I knew what I was going to make– fried rice with lots of vegetables and CHINESE SAUSAGE! I was sure Ken would give me the BIG stamp of approval. (Unfortunately, I discovered I had only a handful of jasmine rice left after the Korean food fest this month, but I knew basmati would be acceptable).

The frozen sausages were lying on the kitchen island to defrost when Ken came through the back door; he immediately eyed them and said “Fried rice?” “Yep, but we need to eat later because the sausage has to thaw.” One high five later, he sauntered past me, opened the refrigerator door asked “Aren’t there any dumplings left? I want one or two for a snack.” Yep, that’s my boy, the Bread King…

The amounts here are based on what I did last evening; I usually eyeball my ingredients, but for this blog, I actually wrote down how much of what I used so it could be a “recipe.” Feel free to adjust (as I would)! It’s a stir fry, so the dish is very forgiving.

Fried Rice with Chinese Sausage

  • 1.5 cups of uncooked rice, preferably jasmine
  • 1 large carrot, julienned
  • 1 medium onion, small dice
  • 3 sliced scallions, divided (one half for garnish)
  • 1 TB minced garlic (for me this was 4 small cloves)
  • 1/2 cup frozen baby peas (that’s what I had, you could use regular)
  • 1 small package of enoki mushrooms, trimmed, about 1 cup
  • a handful of snow peas (my label said they weighed .15 lbs), julienned
  • 1/2 package Chinese sausage (5 links), cooked and sliced on the diagonal
  • 2 TB Filipino soy sauce (I use Silver Swan), less if using Kikkoman or other store brand
  • 1 egg
  • olive oil or vegetable oil
  • salt and pepper to taste

The result of my rummaging:

Stuff I had on hand…

First, I washed the rice and set up my rice cooker. I don’t know how to make rice on the stove as I grew up with a rice cooker and have never had to make it in a pan unless it was gussied up as pilaf.

I pricked the sausage links all over and then placed them into a small frying pan with a a bit of water. I set the pan on medium heat:

I use a non-stick pan

While the sausage cooked, I prepped the vegetables, starting with the carrots. First I cut the carrot on the diagonal into long ovals:

Aim for long ovals for a nice julienne

Then I stacked the ovals (I don’t do more than 3 at a time) and sliced them into thin sticks:

I still like doing this by hand…

I glanced over at the sausages which were beginning to boil:

The casings are now opaque

I finished the rest of the vegetables:

I like equal amounts of snow peas and carrots

The sausage links are done when they are browned:

The links will be quite firm to the touch. Let them cool a bit.

When cool enough to handle, I slice them on the diagonal. Here’s my full board of ingredients for the rice:

Ready for assembly!

…and my pot of steamed rice.

Way easier than watching it on the stove. No burning, ever!

It’s now time to pull the dish together. I heated some oil in a large pot or saute pan (I use a dutch oven):

Coat the bottom of the pan with the oil. Heat til shimmering.

I added the onions and half the scallions, and cooked them briefly til softened:

It only takes one or two minutes to soften

I added the garlic, stirred to combine and sweated for another 30 seconds:

Oops, a bit of sausage slipped in…

Next I added the carrots and snow peas together and let them soften:

These will take a bit longer to soften

Lastly I added the enoki and stirred; these do not take long to cook.

Enoki– yum!

At last it was time to break up the rice in the pot and add it to the vegetables:

Freshly steamed rice will be stickier than old rice, so make sure you break it up.

I seasoned by adding the soy sauce, then taste tested. I added salt and pepper, then the frozen peas.

Stir these deep into the rice to help them thaw and cook

In went the sliced sausage.

Delicious red sausage; my guys can’t wait to eat you!

This next step is optional; I also scramble an egg at the end as an additional garnish. I pushed the rice to one side of the pot and heated some oil, then I cracked an egg on top of the oil:

Make sure the oil is hot so the egg cooks quickly

I broke the yolk and let the egg fry in the oil:

Let the egg sit and cook…

When the egg was cooked, I just scraped it off the bottom of the pan and mixed it into the rice:

Next time, I’ll use two eggs because Ken said there “wasn’t enough egg!”

I served it in a square bowl and sprinkled the reserved green onions on the top.

Ready for the table!

A slice of sausage in every bite!

Pretty AND delicious!



Filed under Family, Food, Main Dishes

4 responses to “Friday Night Stir-Fried Rice (with Chinese Sausage!)

  1. Minnie

    Definitely trying this recipe.

    • As I said, you can add any veg as long as you have the sausage! Ken and Kurt lurk around the kitchen when I cook the sausage because they always have to have one or two slices!

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