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Fried Rice with Chinese Sausage
Fried Rice with Chinese Sausage
When Americans think of fried rice, they think of the Chinese take out fried rice that is dark brown from soy sauce. This Vietnamese style fried rice is not that. No soy sauce whatsoever. What this rice does have is sweet and salty Chinese sausage. This is really an easy recipe to make, especially when there is leftover white rice. .
Ingredients
- 3 tbsp vegetable or canola oil
- 4 garlic cloves minced
- 1/4 medium onion diced
- 4 Chinese sausages sliced
- 1 cup frozen peas and carrots
- 2 green onions finely chopped
- 2 large eggs beaten
- 1 tbsp pork bouillon
- 1 tsp salt
- 1/2 tsp white pepper
- 3 cups day old cooked rice
Instructions
- Heat up the cooking oil over medium high heat in a large sauté pan or wok. add in the onions and garlic. Cook for 2 minutes.
- Stir in the Chinese sausage. Cook for 2 minutes.
- Stir in the peas and carrots and green onion. Cook for 2 minutes.
- Move everything in the pan to one side. Cook the beaten eggs on the other side for 1 minute.
- Mix the eggs in the pan together with the other ingredients.
- Stir in the white rice, making sure that all of the clumps are broken up. Season with the pork bouillon, salt, and white pepper. Cook for 3-4 minutes.
- Serve as a side with just about anything.
Bossam (Boiled Pork Belly Wraps)
Bossam (Boiled Pork Wraps)
This is a fun dish to make for a group of people. It requires some time to prep, but is worth it in the end. Pork belly is rubbed down with the marinade and slow cooked for 4 hours, then glazed and put into a wrap. There are many other things that can go into these wraps such as oysters, salted shrimp, kimchi, just to name a few. So lets talk about what goes into these wraps.The wrap is usually made out of cabbage leaves that have been soaking in salt water for an extended period of time. Since cabbage has a lot of water in in already, the salt helps draw out moisture, allowing the leaves to be more flexible for wrapping. You can substitute red or green leaf lettuce for cabbage if you’d like.Perilla leaves are hard to find. They don’t carry them at the asian market I go to. Luckily I live a block form a Korean grocery store that does carry them fresh. They taste like a cross between basil and mint.The Korean radish salad is pretty much kimchi daikon. It contains all of the same ingredients as kimchi. The radish salad I used was purchased from the deli section of my Korean grocery store already prepared.Pachae refers to green onion cut in 4″ pieces, then sliced vertically very thin. The green onions are then soaked in cold water for 10 minutes. This will rid them of the pungency that comes with green onion, giving them a fresh taste.
Servings: 4
Ingredients
- 1 1/4 lb skin on pork belly
- 1 medium onion sliced
Pork Belly Marinade
- 4 garlic cloves minced
- 1 tbsp minced ginger
- 2 tsp salt
- 1 tbsp Korean fermented soybean paste
- 1/2 tsp black pepper
Pork Belly Glaze
- 2 tbsp dark soy sauce
- 2 tbsp rice wine
- 4 tbsp pork belly marinade
- 1 tbsp sugar
Pork Belly Wraps
- salted cabbage leaves
- perilla leaves
- glazed pork belly
- korean radish salad
- pachae (green onion)
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Layer the bottom of a slow cooker with sliced onions.
- Rub the marinade over the pork belly and lay across the bed of onions. Cook on low for 4 hours.
- While the pork belly is slow cooking, peel off the leaves of a Napa cabbage and let them soak in salt water for at least 2 hours. Wash and drain and set aside.
- To make the pachae, cut green onions in 4″ pieces.
- Slice the green onions the long way, as thin as possible. Soak in cold water for 10 minutes to get rid of the pungency. Drain and set aside.
- When finished slow cooking, remove form slow cooker and set aside.
- Mix all of the glaze ingredients together. Heat in a large sauce pan over medium heat.
- Add the pork belly to the glaze. Braise in the pan for 4-5 minutes a side.
- Each side of the pork should be darker in color for the glaze.
- Set aside the pork belly.
Bossam Assembly
- Place a perilla leaf in the center of a cabbage leaf.
- Put a chunk of pork belly on the perilla leaf.
- Place a tablespoon of the Korean radish salad onto of the pork belly. Top it off with the pachae.
- Wrap it up and eat the hell out it.
- This is even good just eating the pork belly on a perilla leaf with some of the pachae.
Pan Eggs
Pan Eggs
This is a very simple Thai breakfast recipe with Chinese influences. This egg dish typically has 2-3 types of pork in it. The other type of pork you’d find in this would be Vietnamese ham, which was unavailable at my asian market. But that is alright. The Chinese sausage kinda looks like a beef stick. It is typically sweet and salty and needs to be cooked before consuming. The sausage is usually made out of pork and chicken.
Servings: 1
Ingredients
- 2 oz Chinese sausage
- 2 oz ground pork
- 1/2 tbsp oyster sauce
- 1 garlic clove minced
- 1 tsp Maggie seasoning
- 1/2 tsp white pepper
- 1/2 tbsp butter
- 2-3 eggs
- 1 green onion chopped
Instructions
- This is Chinese sausage. Kinda looks like a beef stick.
- Slice into 1/4″ thick pieces on a bias.
- Saute for 2-3 minutes until browned. Set aside.
- Mix together the ground pork, oyster sauce, garlic, Maggie seasoning, and white pepper.
- Brown the ground pork mix for 4-5 minutes until completely cooked. Set aside.
- In a small skillet, melt butter over medium heat.
- Crack the eggs into the pan. Then add the Chinese sausage to one side of the egg and the ground pork mic to the other side. Sprinkle the chopped green onion over the top.
- Place cover over the eggs and cook for 4 minutes.
- Serve with some toast.
