Chinese sausage is a wonderful ingredient. Its sweet, salty, and slightly smoky. For the best flavor, start with a dry sauté pan or wok set on medium heat. Add sausage and turn to low. The fat will render and in about 5 minutes, you can remove the sausage, leaving the fat. This is where a ton of flavor is! Use this fat to fry the rest of the ingredients.
Ingredients
Marinade
- ½ teaspoon grated fresh ginger
- 1 teaspoon Shaoxing wine
- ¼ teaspoon sesame oil
Fried Rice
- salt - to taste
- pepper - to taste
- 2 eggs - beaten
- 3 cups cooked rice - break up the chunks
- 2 stalks green onions - minced
- ½ cup frozen vegetable mix - peas/corn/carrot - thawed for 15 minutes
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- ½ cup diced Chinese sausage
- 1 teaspoon Shaoxing wine
Instructions
Marinate the Crab
- Drain all the water from the can of crab meat.
- In a small bowl, mix together the grated fresh ginger, Shaoxing wine, and sesame oil.
- Add the crab and marinate for a few minutes.
Stir-Fry the Sausage, Crab and Eggs
- Heat the wok to medium-high.
- Add the Chinese sausage to the wok, turn the heat down to med-low.
- Cook until the sausage releases its fat, about 5 minutes.
- Remove sausage, leaving as much oil in the wok as possible.
- Turn heat to medium-high.
- Add the eggs and crab to the wok.
- Fry the mixture gently until the eggs cook through but are still very soft.
- Remove, leaving as much oil in the wok as possible.
Fry Rice
- You should have about 1 tablespoon of oil in the wok. If not, add cooking oil to the wok.
- Turn heat to high.
- Once the wok is very, ver hot, add green onions, stir fry for 15 seconds.
- Add the rice, breaking up as many chunks as possible. Let the rice heat up in the wok.
- Add the vegetables.
- Stir-fry until everything is heated through.
- Add the fish sauce, soy, Shaoxing wine, salt, and pepper.
- Add the Chinese sausage, egg, and crab mixture.
- Stir fry until all ingredients are combined and steaming hot.