Heat some canola oil in a large wok on medium-high heat, then sauté 1 Tbsp each minced garlic and micro planed ginger, 4 scallions chopped (whites only), 1 chopped carrot, and 2 chopped celery stalks. When fragrant, add 3 links Chinese pork sausage (here, Kam Yen Jan brand lap xuong thuong hang), diced. After a few minutes, add ½ cup frozen peas and chopped scallion greens, then 3 cups cooked rice (here, jasmine), 3 Tbsp soy sauce (we reduced to 2 Tbsp) and 1 Tbsp each Marukan rice vinegar (green label) and seasoned dressing (yellow label) (see Note below). nbsp;Season to taste (I added some freshly ground black pepper). Mix well, and turn off heat. Separately, scramble 3 eggs (mixed with a dash of water) in a little oil. When cooked, add the scrambled eggs to the fried rice. Serve immediately. This recipe is from Fried Rice with Chinese Sausage by Brian Boitano, available on Food Network, with slight modifications (reduced amount of soy sauce and rice, added green peas and seasoning dressing). (Feb. 2014)
Note: For a lower sodium version, try halving the soy, Marukan green label, and Marukan yellow label.
Note 2: During the pandemic, we made a version with 1 Chinese sausage link and 6 raw medium shrimp (peeled, deveined, and cut into 1″ chunks). We added the shrimp 30 seconds before adding the rice. (Aug. 2020)
Cooking Adventures 