VEGETABLE FRIED RICE WITH CHINESE SAUSAGE

Vegetable Fried Rice with Chinese Sausage image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large egg, beaten
1 cup diced Chinese sausage (lap chong)
1/2 cup chopped bok choy
1/4 cup shredded carrots
1/4 cup thinly sliced snow peas
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon Shaoxing wine or dry sherry
Kosher salt
3 cups cold cooked long-grain white rice
1 teaspoon toasted sesame oil
2 tablespoons chopped scallions

Steps:

Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
Add the remaining tablespoon oil, then add the sausage and stir-fry until golden about 2 minutes. Add the bok choy, carrots, snow peas, garlic, ginger, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp- tender, about 2 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil, sprinkle with the scallions and serve.