Fried Rice with Chinese Sausage
This recipe called for Chinese Sausage. I had a hard time finding them, and when I did - I didn't like what was in them - lots of sugar and preservatives. I substituted my homemade sausage patties recipe and this recipe turned out very well.
Dovetailing Tip: Use the Homemade Sausage Patty recipe in place of the Chinese Sausages. Instead of forming the patties, crumble in a skillet and brown.
|1/4 cup||vegetable oil, divided|
|2||eggs, lightly beaten|
|1 tablespoon||chopped ginger|
|1 tablespoon||chopped garlic|
|1||carrot, finely diced|
|2 stalks||vegetable oil, finely diced|
|3||links chinese sausages, sliced|
|1||small bunch scallion, sliced, divided|
|4 cups||cooked white rice, or brown rice|
|1/4 cup||low-sodium soy sauce|
|1 tablespoon||rice cooking wine|
Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.