Taiwan Sausage Fried Rice
This Taiwan sausage fried rice (台灣香腸炒飯) is my attempt to recreate this dish after eating a very yummy one in Taipei last year. In Singapore, we usually add “lup cheong” (Chinese sausage) to our fried rice, which to me is really salty and used sparingly as a supporting ingredient. But in this fried rice, the Taiwan sausage is the star and main ingredient. As a fan of Taiwan sausage (won’t miss getting one whenever I am at the night markets), I heart this fried rice!
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As of all fried rice recipes, this one is really quick, and require less than 10 minutes of on the wok. Leftovers can be kept in a sealed food container in the fridge and reheated in the microwave the next day.
Heat oil in wokpan, stir-fry Taiwan sausage and ham until the sausage pieces are lightly browned and fragrant.
Push the meat to one side of the pan, then add butter, shallots and garlic…
… stir-fry until shallots are soft and translucent.
Add cooked rice. Pour seasoned egg mixture over the rice.
Stir-fry briskly until the egg is semi-dry …
… then add the thawed frozen vegetables (corn, carrot and peas).
Stir-fry until the egg is just set. Enjoy~