Sticky Chinese Sausage Fried Rice
photo by frostingnfettuccine
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light brown sugar
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- vegetable oil
- 5 links Chinese sausage, sliced into rounds
- 4 sliced scallions, plus more for garnish
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 3⁄4 cup frozen peas and carrot, thawed
- 3 cups cold cooked sushi rice
- salt
- pepper
- 3 large eggs, beaten
directions
- Add the soy sauce, oyster sauce, brown sugar, vinegar and sesame oil to a small bowl. Whisk to combine and set aside.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
- Add peas and carrots and cook until softened, about 5-7 minutes. Add the scallions, garlic and ginger and cook for 30-60 seconds until fragrant. Transfer to a bowl with a slotted spoon.
- Add the sausage and cook until slightly browned, about 4-5 minutes. Transfer to the bowl with the peas and carrots.
- Increase the heat to medium high, add the rice, and flatten in an even layer in the skillet. Cook undisturbed to allow the bottom to crisp up slightly, about 5 minutes.
- Season with salt and pepper, then stir and let cook for another 1-2 minutes.
- Stir in the sausage and scallion mixture. Pour over the sauce and stir to combine. Cook for 1-2 minutes.
- Push the rice to the sides and make a well in the center. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Scramble the eggs and then stir to combine.
- Garnish with sliced scallions before serving.
RECIPE SUBMITTED BY
Arlyn Osborne
United States