Prep 15 mins
Cook 20 mins
Every year my family has a different regional theme for our holiday meal. These themes are entirely decided by the whims of my father. Several years ago, my family was celebrating Thanksgiving with some friends from Hong Kong, so we decided to have all the traditional foods done in a Chinese Style. This recipe came from my mother’s hairstylist’s mother, who wanted her children to share holiday traditions that were Chinese and American.
- 2 sweet style harbin sausages (or other sweet Chinese sausage)
- 3 cups cooked long-grain rice (cooked 24 hours in advance of use)
- 1⁄2 leeks or 3 green onions
- 4 eggs
- 1⁄2 tablespoon sugar
- cooking oil
- # Cook 3 cups of rice.
- # Cut the Chinese sausages lengthwise and in halves in 1 cm. chunks.
- # Cut the leek or green onions into small bits.
- Crack the eggs into a bowl, and mix in ½ teaspoon of sugar; add a pinch of salt. Put some cooking oil into the wok and cook the scrambled eggs. When the eggs are cooked, pull them out and cut them into ¼ squared cubes.
- Put oil in the wok, turn on medium heat. Use the spatula to coat the sides of the wok with the oil as the wok heats up.
- Add the sausage chunks and briefly cook them, until the sausage is lightly browned, pull them out and add the onion bits (add more oil if necessary) on low heat. When the onion starts to become fragrant, turn up the heat and add the rice, eggs and sausages. Mix content in the wok. Add additional salt to taste.
- Stuff your turkey with this before baking or smoking it. For a more exotic flavor with the turkey, pair it with plum sauce and slivered green onions after cooking.