iceorrice: What is Chinese sausage (lap cheong)? To learn more, check out this post: https://www.iceorrice.com/what-is-chinese-sausage/
To see more info about the chinese sausage and how to use it, see the video here: https://youtu.be/-kRp_YpHkBA
To print the recipe: https://www.iceorrice.com/chinese-sausage-egg-fried-rice/
This has been my favorite kind of fried rice, savory, sweet, acidic and loads of umami flavors in one bite! This recipe is inspired by one of Martin Yan’s recipes. I don’t exactly remember what other ingredients are in his recipe, but pineapple and Chinese sausage are such a great combination that my sons and I really enjoy.
**What Makes Great Fried Rice**
Chinese restaurants and home cooks love to use cold cooked rice because it’s drier and less sticky which makes it perfect for stir-fry. But if you decide to make fried rice at the last minute and need to cook fresh rice, please see my notes in the recipe below for instructions. The idea of using cold & slightly dried rice is to make sure the rice can be easily spread out evenly so that every bit of rice would incorporate all the flavors and fragrance of the other ingredients. If the rice is too mushy and sticky, it’s hard to stir-fry evenly with other ingredients.
**XO Sauce (seafood chili sauce)**
The recipe I am introducing today is a classic Hong Kong style fried rice. What makes it Hong Kong style? It is the spicy seafood-based XO sauce packed with tons of umami and aromatic flavors. It was invented in Hong Kong back in the 1980s. I use this sauce in almost every stir-fry dish, whether it’s vegetables or fried rice, or even just eat it with rice. If you are wondering how I make the sauce, check out the recipe here.
XO sauce is available at some Chinese grocery stores in the States or online. There’s also a Japanese version for ramen that is very similar to the Hong Kong version. Since the XO sauce uses high-quality seafood ingredients, they are quite expensive for a small jar compared to other stir-fry sauces. Buy a small jar first and see if you like it. I highly recommend making it at home since it’s less expensive and has no additives. It makes everything taste so much better!
**Ingredients**
・2 cloves garlic minced
・1 Chinese sausage thinly sliced
・2 cups cold cooked jasmine rice see notes for cooking rice
・1/2 cup canned or fresh pineapple diced
・2 eggs beaten
・2 tbsps XO sauce see notes for substitution
・1 tbsps Chinese soy sauce to taste
・green onions for garnishing
**Instructions**
1. Prepare all the ingredients beforehand and put them next to the wok/pan.
2. Heat 1 tsp oil in the wok over medium-high, add garlic and sausage. Once the sausage turns slightly brown, remove from the wok and set aside.
3. Heat the wok over medium heat. Once the wok gets hot, Add 1 tbsp oil, then the eggs and use a spatula to quickly scramble the egg. *Important* The cooking temperature is key in this step. We don’t want to use high heat at the beginning because it’ll quickly overcook the eggs. Stir in rice while the eggs are still runny so that it’s easy to incorporate them nicely. Also if you use high heat for cold rice, it can quickly burn the rice while it’s still chunky.
4. Once the rice is almost broken apart, turn the heat to high. Transfer the sausage back in, add XO sauce, soy sauce, and pineapple. Keep stirring until everything is incorporated.
5. Garnish with green onions.
**Recipe Notes**
To cook the rice, the regular rice-to-water ratio is 1:1.5. But if you decided to make fried rice last minute and need to make fresh rice, I recommend the ratio 1:1, meaning 1 cup water & 1 cup rice so the cooked rice is not too sticky.
After the rice is cooked, make sure let cool to room temperature by spreading it out. If you have a little bit more time, transfer to a container and put it in the fridge for 1 hour.
If you don’t have XO sauce, combine 2 tbsps soy sauce, 1 tbsp dark soy sauce, and 1/2 tsp fish sauce and mix well.
SlurpBacon: this looks delicious, anyone know if using pork sausage would change it much?
