Recipes

[DiAnne]

4 cups chilled cooked rice
1 T oil
2 eggs, beaten
2 links Chinese sausage, diced (see below)
2 green onions, minced
1 t soy sauce
2 t rice wine
2 t fish sauce

Gently separate rice grains.

In a wok or large pan over medium heat add oil. When oil is hot add the eggs quickly stir until almost set. Remove to bowl. Wipe wok clean with paper towel.

Set wok over medium-low heat. When wok warms add the Chinese sausage and let the fat render. Take care not to burn. Remove sausage to bowl with eggs. Leave as much sausage fat as possible in wok. If you do not have 1 T add some oil.

Heat wok on high. When the oil is very hot add green onions and stir fry for 15 seconds. Add the rice breaking up any clumps. Spread rice all around the wok surface and let heat untouched (about 1 minute). Turn the rice over and spread out again for 1 minute.

Add the soy sauce, rice wine, fish sauce, egg and Chinese sausage. Toss to mix breaking up any clumps of rice or eggs. Make sure it is heated through. Add black pepper to taste.

I had to go to an Asian market to get Chinese sausage. It is really the secret to this recipe. It is called Lap Cheong. It comes in different varietes - I use pork. You can use leftover white or brown rice for this.