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