One of the most popular comfort foods is a fragrant bowl of fried rice, and this recipe with lup cheong (Chinese sausages) is great for family celebrations.
- 1½ cups long grain rice, rinsed
- 2 tbsps shao xing rice wine
- 2 tsps sesame oil
- 2 eggs, lightly beaten
- 2 tsps peanut oil
- 2 dried Chinese-style lup cheong pork sausages, thinly sliced
- 4 green onions, white part sliced, green ends shredded
- 100 g small cooked prawns, peeled
- 1 cup frozen peas, thawed
- 2 tbsps soy sauce
In a saucepan, cook rice in boiling water, following packet instructions. Rinse under cold water and drain well. Spread over a large tray. Chill, uncovered, 2 hours or overnight to dry out. Drizzle cooking wine over.
In a large wok or frying pan, heat half sesame oil on high, swirling to coat base and sides. Pour in egg, swirling. Cook 1 min until almost set. Slide from pan. Roll up and thinly slice. Set aside.
Add remaining sesame oil and peanut oil to wok. Stir-fry sausages and sliced onions 1 to 2 mins. Add rice and stir-fry for 3 to 4 mins.
Toss prawns, peas and soy sauce through. Stir-fry 1 to 2 mins until heated through. Serve topped with omelette and remaining onion.
Chef’s Tip: Accompany this dish with the Stir-fried Mixed Greens In Oyster Sauce
Text & Photo: John Paul Urizar/BauerSyndication.com.au