{"id":2844,"date":"2017-10-20T21:04:27","date_gmt":"2017-10-20T21:04:27","guid":{"rendered":"https:\/\/redhousespice.com\/?p=2844"},"modified":"2022-06-07T17:32:46","modified_gmt":"2022-06-07T17:32:46","slug":"chinese-sausage-fried-rice","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/chinese-sausage-fried-rice\/","title":{"rendered":"Chinese Sausage Fried Rice (\u814a\u80a0\u7092\u996d)"},"content":{"rendered":"\n

A quick, tasty dish prepared in just a few minutes, Chinese sausage fried rice delivers a balanced smoky, savoury & sweet taste.<\/em><\/p>\n\n\n\n

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When I have a busy day coming up, I often deliberately cook extra rice the night before intending to make a quick dish using the leftover rice on the day. It’s really a time-saver! Last Friday, I spent only 8 minutes in the kitchen and produce a very tasty meal for two: Chinese sausage fried rice, one of our favourite fried rice dishes in the Red House.<\/p>\n\n\n\n

Inspired by “Clay pot rice”<\/span><\/h2>\n\n\n\n

First of all, I’d like to talk about what inspired me to create this Chinese sausage fried rice. Have you ever eaten (or heard of) Clay Pot Rice\/煲仔饭<\/a>, a classic one-pot dinner dish that you can find in almost any Cantonese-style restaurant.<\/p>\n\n\n\n

Typically, the rice is firstly cooked in a small clay pot (traditionally over a charcoal stove), then meat (Chinese sausage, Chinese bacon or cooked chicken, etc.) and vegetables are added on top of the rice during the second part of the cooking process. When serving, a dash of soy sauce-based seasoning is stirred into the rice.<\/p>\n\n\n\n

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Not having a clay pot to hand but craving this Cantonese delicacy, I decided to create my own fried rice version with the same flavour profile. It takes less than 10 minutes to cook from start to finish. And may I say, it tastes almost as good as the authentic clay pot rice!<\/p>\n\n\n\n

What is Chinese sausage?<\/span><\/h2>\n\n\n\n

Chinese sausage<\/a>, the star ingredient of this recipe, refers to a type of sausage which originated from the province of Guang dong (Canton) in China. It’s commonly known as “Cantonese Lap Cheong (广式腊肠)”.<\/p>\n\n\n\n

Made of pork and seasoned with rice wine, soy sauce, rose water, etc., lap Cheong has a distinctive fragrance, smoky flavour and has a very pleasant sweet taste. It’s often used as a flavour component in stir-fry dishes. You can find Lap Cheong on the chilled shelves in  Chinese supermarkets (and in some Asian shops too).<\/p>\n<\/div>\n\n\n\n

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Tips on “leftover rice”<\/span><\/h2>\n\n\n\n

Chinese-style fried rice<\/a> always calls for cooked rice, more precisely, leftover rice. There are two tips that I’d always like to emphasize when it comes to making a perfect bowl of fried rice. <\/p>\n\n\n\n