FRIED RICE WITH CHINESE-STYLE SAUSAGE

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Fried Rice with Chinese-Style Sausage image

Sweet Chinese sausage browns quickly and adds just the right amount of richness to this one-pan supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

3 tablespoons safflower oil
2 links Chinese-style sausage, such as Kam Yen Jan (available at amazon.com), cut into 1/4-inch coins
1 bunch scallions (about 10), thinly sliced, white and light-green bottoms separated from dark-green tops
2 carrots, cut into 1/4-inch pieces (2/3 cup)
Kosher salt and freshly ground pepper
2 tablespoons minced garlic (from 5 cloves)
2 tablespoons peeled and minced fresh ginger (from a 2-inch piece)
3 large eggs, cracked into a bowl
3 cups cooked rice
2/3 cup frozen peas
2 tablespoons soy sauce, preferably low-sodium

Steps:

  • Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute.
  • Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.

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