Fried Rice with Chinese Sausage and Broccoli
If you had to choose one dish to eat for the rest of your life, what would it be? As someone who enjoys a good smorgasbord and wants it all, I have a difficult time answering this question. Without hesitation, Hungry Bear's choice is fried rice, because it's a flavorful, balanced meal. And she can't survive without rice.
The beauty of fried rice is the endless variations that can be made from leftovers or random ingredients in the fridge. In my head, I have a basic shrimp fried rice recipe my mom taught me, but I can't recall the last time I made it. Instead, each time we make fried rice, it's a unique, never to be made again creation, because the combination of leftovers/ingredients is never the same.
Leftover sauces are my favorite things to add to fried rice, for example, Thai green curry. Every time we make green curry, we end up with a cup or two of sauce in the bottom of the pot. If you take the curry sauce, add some rice, any leftover meat, sweet petite peas and bamboo shoots, all of sudden you'll have an amazing green curry fried rice. Other times, we make fried rice by just dumping leftover Asian takeout into a wok.
The recipe below is a fried rice Hungry Bear whipped together with some Chinese broccoli, Chinese sausage and Shiitake mushrooms we had in the fridge. The broccoli was leftover from making beef chow fun. Hungry Bear used minimal oil and sodium in the recipe, since there's plenty of it in the Chinese sausage. It was simple and delicious. Could you eat fried rice for the rest of your life?
Fried Rice with Chinese Sausage and Broccoli Recipe
- 3-4 Chinese sausages, thinly sliced
- 1 pound Chinese broccoli
- 3 tablespoons vegetable oil
- 10 ounces Shiitake mushrooms, stems removed and sliced
- 5-6 eggs, whisked
- 4 cups cooked rice, cooled
- 2 tablespoons soy sauce, plus extra to taste
- Salt to taste
- Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 1/2 inch-long pieces, keeping the stalks separate from the leaves.
- Over high heat, stir-fry the Chinese sausage until cooked through and fat is rendered, about 1 minute. Transfer to bowl and set aside. Reserve one tablespoon of sausage fat in the wok for the broccoli.
- Stir-fry the broccoli stalks for 30 seconds. Add the leaves, lightly salt to taste and stir-fry 1 to 2 minutes until the stalks are bright green and the leaves are limp. Transfer to bowl and set aside. Add 1 tablespoon oil and stir-fry the Shiitake mushrooms until soft, about 1-2 minutes. Sprinkle with salt to taste and set aside.
- Heat 2 tablespoon oil in wok over high heat. Add the eggs and scramble for 30 seconds. The eggs should still be runny. Add the rice and mix the eggs evenly into the rice. Stir-fry until eggs are fully cooked and the rice gets dry, about 2-3 minutes. Add the broccoli, sausage, mushrooms and soy sauce and stir-fry for 2-3 minutes to heat through. Adjust seasonings to taste and serve.
Makes 6 servings
Other Fried Rice Recipes
- Fried Rice Yang Chow-Style by Wandering Chopsticks
- Fried Rice with Chinese Sausage and Vegetables by Nook & Pantry
- Curry Chicken Fried Rice by CanaryGirl
[tags]chinese, fried rice, stir fry, sausage, lop chong, mushrooms, shiitakes, eggs, broccoli[/tags]
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Mmm…I love a good fried rice. And this one is right up my alley!
Did you have to get the Chinese sausages from an Asian store or were you able to pick it up at the regular supermarket?
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Oh yeah! I could eat fried rice forever. I always order it “house” style from our Mr. Wok for take out. It comes with pork, shrimp, chicken, peas, egg, and other tasty bits. Love it!
I like those sausages too. I just bought some spicy Thai sausages and I was looking for something to do with them. This could be a possibility.
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I literally could eat this every day! My mom makes the best kind. I remember having nasi goreng as a kid which is Indonesian version of fried rice, and it was always perfectly creamy. If I added coconut milk to the mixture, do you think it’d be nice and creamy? Would I add it in the end?
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Most definitely could survive and be very happy on this dish!
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Joy, I’ve only seen Chinese sausage at Asian markets. When I don’t have Chinese sausage in the house, I’ll use ground pork, beef or chicken.
Donald, spicy Thai sausage sounds good. Any and all sausages are welcomed in my fried rice!
Amanda, I have never had the Indonesian version that you speak of. If I were to add coconut milk, I would add it to the rice before adding the sausage, mushrooms or whatever ingredients you are using. I would want to control the consistency of the rice/coconut milk before adding the meat and veggies.
Mary, I could too… as a side dish with a buffet of other treats, ha!
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Absolutely, I could eat friend rice every day. Mine always ends up a bit more brown — more soy sauce? And sometimes I add oyster sauce. And then an egg, some scallions, and whatever is leftover in the fridge.
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I would eat fried rice anyday, anytime! I always make sure I have leftover rice in the fridge, it certainly makes a deliciously quick meal and I can often clear out all the veggies that would otherwise simply die on me.
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Hah, everyone is doing fried rice, I just did mine a couple of days ago. With salted fish!