Wednesday, September 18, 2013

Quick and Easy Fried Rice With Sweet Chinese Style Sausage

When you have leftover rice, and plan to make fried rice, here is a trick that save your time of trying to break up the lumps. Before putting the rice in the fridge, make sure that the rice is completely cool, once cooled, place the rice in a ziplock back, then refrigerate. When you are ready to make fried rice, take the bag from the fridge, using both hand simply crumble it by squeezing the ziplock bag lightly. You'll notice that the rice will crumble and separate easily. 

Quick and Easy Fried Rice With Sweet Chinese Style Sausage
Serve 2 - 4

450 g cooked (cooled) Jasmine rice
2 sweet Chinese style sausages (Lap Cheong), sliced
1 tbs minced garlic

1 tbs sambal oelek (available in most supermarket, look for it at the Asian isle) 
1 tbs fish sauce (I always use "Three Crabs" brand, it  is the best one, and less fishy)
1 tbs kecap manis (Indonesian sweet soy sauce)
2 tsp less-sodium soy sauce
a pinch of ground white pepper
3 tbs thinly sliced spring onion
3 tbs canola, or any vegetable oil

Heat oil in a wok st over medium high heat. Add Chinese sausage, fry for a few seconds. Add garlic, and fry another 5 seconds. Now add the rice, sambal oelek, fish sauce, kecap manis, less-sodium soy sauce, and ground white pepper. Stir continuously, about 5 minutes. Add spring onion, mix. Remove from the heat, serve at once.

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