Fried Rice with Chinese Sausage | Print This Recipe

Yield: 10 servings

• 2 1/2 fl oz/75 mL vegetable oil
• 8 oz/227 g medium-dice Chinese sausage
• 6 oz/170 g minced onion
• 8 oz/227 g medium-dice carrots, blanched
• 8 oz/227 g medium-dice shiitake mushrooms
• 8 oz/227 g roughly chopped napa cabbage
• 4 lb 8 oz/2.04 kg cooked long-grain rice, chilled
• Salt, as needed
• Ground black pepper, as needed
• 8 oz/227 g snow peas, cut into 3/4-in/2-cm squares
• 5 eggs, beaten
• 2 fl oz/60 mL mushroom soy sauce, or as needed (optional)

1. Heat 2 fl oz/60 mL of the oil in a wok over medium heat. Add the sausage and cook to render the fat.
2. Increase the heat and add the onions. Stir-fry until aromatic and beginning to brown.
3. Add the carrots, mushrooms, and cabbage, in that order, allowing time for each ingredient to begin browning before adding the next.
4. Add the rice, salt, and pepper and stir-fry until the rice is hot and begins to brown.
5. Add the snow peas and cook until they are bright green.
6. Add the remaining oil to the sides of the wok and drizzle the egg mixture around the top of the rice. As the egg mixture cooks, fold it into the rice. Add the soy sauce, if using.
7. Adjust seasoning with salt, pepper, and soy sauce, if using. Serve immediately or hold hot for service.

Recipe taken from: The Professional Chef, 9th Edition