Cơm chiên lạp xưởng
Fried rice with lap cheong sausage
I’m a big fan of fried rices. Its a great way to use up any left over rice and vegetables you have left in the fridge. It’s great as a meal on its own or as a side dish. You can add what ever you want in there and the choices are endless. There are no golden rules to it, but I have to admit I always add eggs to mine. For best results you should use day old rice from the fridge, but it will still work with freshly cooked rice.
The recipe I’m sharing with you today is a family favourite and is my go to meal when I’m feeling lazy. It doesn’t have much ingredients but the ones we are using will add a punch of flavour. The hero of this dish is the Chinese sausage. In Vietnamese we call it lạp xưởng. The sausage is quite fatty and little salty and very delicious. You don’t need a tone of them to add a load of flavour to your fried rice, but I won’t blame you if you do.
THE SHOPPING LIST
2 tablespoons, oil
1, brown onion
3 cloves of garlic
4 cups, cooked white long grain rice
3 eggs, lightly whisked
4 Chinese sausages, (lạp xưởng) diagonally thinly sliced
2 Spring onions, trimmed, diagonally thinly sliced
2 teaspoons, soy sauce
Salt & Pepper to taste
THIS IS HOW WE WOK & ROLL
Add oil to a wok and heat to a high heat. Add egg and swirl to make an omelette. Cook until egg is just under and remove from wok
Let omelette cool enough to handle, then cut in to 1x3cm strips
Bring wok back up to heat and add garlic and onions and stir fry for 30 seconds.
Add in lạp xưởng and stir fry for 20 seconds. Add rice and soy stir fry for 2.5 minutes.
Add egg and toss well to combine
Season with salt and pepper to taste.
Add spring onion and give a final toss.
HOW EASY WAS THAT
Serve and Enjoy !!