Chinese Sausage and Shrimp Fried Rice

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
10 mins
Cook
30 mins

So easy and so good that we ate it before I could get a picture. The original recipe, in Saveur, called for xiangchang sausages, but I used lop chong.

Skip to Next Recipe

Ingredients

Nutrition
  • 1 cup uncooked rice
  • 34 cup medium shrimp, peeled and deveined
  • 1 tablespoon shaoxing wine (Chinese rice wine) or 1 tablespoon dry sherry
  • salt & freshly ground black pepper
  • 14 cup vegetable oil
  • 5 Chinese sausage, boiled 5 minutes, thinly sliced on the diagonal (lop chong)
  • 12 inch piece fresh ginger, peeled, minced
  • 3 eggs, lightly beaten
  • 3 green onions, thinly sliced
  • 2 -4 tablespoons sesame oil

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.