Chinese Sausage Fried Rice (Khao Pat Khun Chiang)
Ingredients: chinese sausage, gailan, onions, carrots, soy sauce · 25 min cook time · 550kcal · $10.50
Ingredients
1package chinese sausage, 1bunch gailan, 0.5onion onions, 0.5carrot carrots, 1tbsp soy sauce, 1tbsp fish sauce, 1tbsp oil, 2cloves garlic, 1pinch white pepper, 2eggs eggs, 1tsp sugar, 2cups rice, 1sprig cilantro, 0.5cucumber cucumber
Instructions
1. Cut chinese sausage into thin rounds on a bias.
2. Cut gailan stems into thin rounds and leaves into ribbons.
3. Cook the chinese sausage in a completely dry wok over low to medium-low heat until it browns and releases its fat, then set aside.
4. Add oil, onions, and carrots to the wok and cook for about two minutes.
5. Add garlic and white pepper, cooking for another 30 seconds.
6. Add gailan and give it a toss.
7. Push ingredients to one side, add a little more oil if needed, and scramble the eggs.
8. Add the rice, fish sauce, soy sauce, and sugar. Turn heat to high and toss vigorously to break up lumps and toast the rice.
9. Add the cooked chinese sausage back in, mix thoroughly, and turn off the heat.
10. Plate the fried rice and garnish with cilantro and cucumber slices on the side.
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