Sausage and Egg Fried Rice
Dinner is the main meal in our home, so there’s often some rice left over from the evening. That leftover rice becomes lunch the next day for Grandma Ke and me. The dish we make most often is fried rice, because leftover rice is just perfect for it, and fried rice is quick and convenient while still being nutritious. Even though fried rice isn’t a formal main meal, it still has to look and taste luxurious so it’s worthy of our stomachs! Watch how I turn leftover rice into fragrant, colorful, and delicious sausage and egg fried rice!
Ingredients
Steps
Prepare the ingredients (use refrigerated overnight rice; this is one of the keys to getting nicely separated grains in fried rice).
Dice the sausage, carrot, and wild rice stem separately.
Heat oil in a non-stick pan, add the sausage, and stir-fry.
Add the carrot and wild rice stem and continue stir-frying until cooked. Season with salt and a little sugar, then remove from the pan and set aside.
Heat some oil in another pan, add the rice, and stir-fry slowly over low heat until the grains loosen and separate.
Pour in the seasoned beaten eggs (mix Shaoxing wine, salt, and a little sugar into the eggs beforehand so the seasonings are fully dissolved and won’t
clump or stay unevenly distributed). Stir-fry quickly so the rice is evenly coated with the egg. (Keep the heat low so the egg sets slowly; stir-fry thoroughly so every grain of rice is coated. Once the egg is set, the rice will be fluffy and distinct.)
Add the cooked sausage and vegetables back in, stir-fry evenly to blend the flavors, then serve.