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!
See Also:
- Olive Fried Rice Recipe
- Shrimp & Egg Fried Rice Recipe
- Luncheon Meat (Spam) Fried Rice Recipe
- Easy Taiwanese Recipes
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. Step-by-Step Photos
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~
Taiwan Sausage Fried Rice Recipe
For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. If you do not like the idea of overnight rice , you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying.
Ingredients:
- 1 1/2 tbsp cooking oil
- 3 Taiwan sausage sliced thinly
- 50 grams ham cubed
- 10 grams unsalted butter
- 4 cloves garlic minced
- 4 shallots sliced thinly
- 300 grams cooked white rice*
- 75 grams frozen vegetables (diced carrot, peas and corn) thaw before use
- sea salt or garlic salt to taste; only if required
* cook 1 cup washed (short or long grain) rice cooked in approximately 1 1/4 cup water in the rice cooker
(A) Seasoned egg mixture (beat well in a small bowl)
- 2 small eggs
- 2 tsp chicken or mushroom seasoning powder
- 1/2 tbsp light soy sauce
- 2 dashes white pepper powder
Directions:
- Stir-fry the meat. Heat oil in wokpan, add sausage and ham. Stir-fry until fragrant and slightly browned.
- Saute aromatics. Push the sausage and ham to the side of the pan. Melt butter. Cook shallots and garlic until shallots are translucent.
- Cook the fried rice. Add vegetables and rice. Pour seasoned egg mixture (A) evenly over the rice. Stir-fry until the egg is dry. Season to taste with salt only if needed. Garnish with spring onions to serve.