Chinese Sausage Fried Rice
Sweet Cantonese sausage renders its rosy fat into this fried rice, mingling with carrot, scrambled egg, and grains tossed until glossy and intensely aromatic.
Instructions
- 1
Prepare leftover rice, Cantonese sausage, carrot, egg, and bok choy.
- 2
Peel and dice the carrot, chop the bok choy, remove the Cantonese sausage and dice the candied coating, and beat the eggs with cooking wine.
- 3
Put oil in the pan and stir-fry the eggs until they are set, then remove and set aside.
- 4
Put oil in the pan and stir-fry the Chinese sausage until it releases oil.
- 5
Then add the diced carrots and stir-fry for half a minute.
- 6
Stir-fry in the rice over medium heat for two minutes.
- 7
Add the cooked eggs and diced bok choy, stir-fry until the bok choy is just tender, then sprinkle with salt and stir evenly.
- 8
Pour into the bowl.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Chinese sausage2 stick
- leftover rice1 bowl
- Egg1 piece
- Carrot1 stick
Seasonings
- rapeseed1 piece
- Salt6g