City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Fried Rice with Chinese Sausage

March April 2016

From Ching Li

2 Chinese sausages

2 eggs

2 T. vegetable oil

1 garlic clove, minced

1 red chile, sliced

1 t. minced ginger

2 stalks gai lan, cut into 1/2-inch pieces

2 c. cooked rice

1 t. soy sauce or more to taste

1 T. green onions, finely chopped

Boil the sausages in a pot of water for 1 minute. Drain, cool and cut into 1/4-inch slices. In a bowl, lightly beat the eggs. Set aside.

Heat 1 T. oil in a pan or wok, add the garlic, chile and ginger. Stir-fry for about 30 seconds. Add the eggs and make an omelet. Remove from pan or wok and set aside.

In a large pan, heat the remaining 1 T. vegetable oil and cook the sausage slices until crispy, about 1-2 minutes. Add the gai lan and stir-fry for several minutes until it’s slightly tender and turns bright green.

Add the rice and soy sauce and mix well. Add the omelet and mix well – breaking the omelet into smaller pieces as you toss all the ingredients together. Add the green onions and mix well.Serve on a large platter.
Serves 2.