This fragrant fried rice incorporates lup chong for authentic Chinese flavour.
Ingredients
- 1 1/2 cups white long-grain rice
- 3 eggs
- 2 teaspoons sesame oil
- 3 teaspoons peanut oil
- 5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
- 3 green onions, thinly sliced
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup frozen peas, thawed
- 1 long red chilli, deseeded, thinly sliced lengthways, to serve
Method
- Step 1Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.
- Step 2Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.
- Step 3Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chopped chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with egg and sliced chilli. Serve.
Nutrition
2147 kj
Energy
19.1g
Fat Total
5.2g
Saturated Fat
3.6g
Fibre
17g
Protein
161mg
Cholesterol
862mg
Sodium
66g
Carbs (total)
All nutrition values are per serve
Notes
Dried Chinese pork sausage (lup chong) is available in the Asian section of supermarkets. You could use 175g rindless, shortcut bacon rashers, chopped, instead.
- Author: Kirrily La Rosa
- Image credit: Steve Brown
- Publication: Super Food Ideas
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