Fried Rice with Chinese Sausage

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This Cantonese-style fried rice is studded with sweet, smoky Chinese sausages that render their flavorful fat to season every grain of rice. Cold day-old rice is essential so each grain stays separated and toasts up nicely in the hot wok. Tossed with fluffy eggs, sweet peas, and a splash of soy, it is a satisfying one-pan meal in under 30 minutes.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 4 gSugar
• 21 gProtein
• 880 mgSodium
• 360 mgPotassium
• 90 mgCalcium
• 3.2 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice base

• 4 cups day-old cooked jasmine rice, broken up
• 3 large eggs, beaten
• 2 tablespoons neutral oil (such as canola or peanut)
• 1/2 teaspoon toasted sesame oil

For the sausage and vegetables

• 3 Chinese sausages (about 6 oz), diced into 1/2-inch pieces
• 2 garlic cloves, minced
• 3 scallions, whites and greens separated and sliced
• 1/2 cup frozen peas, thawed
• 1/2 cup diced carrot

For the seasoning

• 2 tablespoons regular soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon sugar

Directions

1. Prep everything before you start cooking: dice the sausages, beat the eggs, mince the garlic, slice the scallions (keeping whites and greens separate), and break up any clumps in the cold rice with damp hands.
2. Heat the neutral oil in a 14-inch wok or large nonstick skillet over medium-high heat until shimmering. Add the diced sausage and cook for 3 to 4 minutes, stirring occasionally, until the fat renders and the pieces are lightly caramelized on the edges.
3. Push the sausage to one side of the wok. Pour the beaten eggs into the cleared space and let them set for about 15 seconds, then scramble gently until just cooked, about 1 minute, before mixing them into the sausage.
4. Add the garlic, scallion whites, peas, and carrot to the wok. Stir-fry for 1 to 2 minutes until the vegetables are tender but still bright in color.
5. Add the cold rice and toss vigorously to coat every grain in the rendered fat. Spread the rice in an even layer and let it sit undisturbed for 30 seconds to toast, then toss again and repeat once more.
6. Drizzle the soy sauce and dark soy sauce over the rice along with the white pepper and sugar. Toss to coat evenly and continue stir-frying for 2 to 3 minutes until the rice is piping hot and lightly browned.
7. Remove from the heat and stir in the scallion greens and sesame oil. Taste and adjust with a pinch more soy if needed, then serve immediately straight from the wok.

Cook’s Notes

• Always use cold, day-old rice for fried rice; freshly cooked rice turns mushy in the wok and will not toast properly.
• Chinese sausages vary in sweetness and saltiness between brands, so taste a small piece before deciding whether to add the optional sugar.
• Work over the highest heat your stove can deliver so the rice toasts rather than steams in the pan.
• Dark soy sauce is primarily for color; if you do not have it on hand, add an extra teaspoon of regular soy plus a tiny drop of molasses.
• For an extra-rich, glossy finish, stir in a tablespoon of unsalted butter off the heat just before serving.

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