Description
A delicious and flavorful dish combining sticky sausage and scrambled eggs with fried rice, perfect for a quick meal.
Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old, cold)
- 2 Chinese sausages (lap cheong), sliced into thin rounds (or smoked sausage)
- 2 large eggs, lightly beaten
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce (for rich color & caramelization)
- 1 tbsp sugar (or honey)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced (optional)
- 2 green onions, chopped (for garnish)
Instructions
- In a small bowl, mix soy sauce, oyster sauce, dark soy sauce, and sugar/honey. Set aside.
- Heat 1 tbsp oil in a wok or large skillet over medium heat. Add sliced sausage and cook until edges caramelize and fat renders out. Remove and set aside.
- In the same pan, add a little more oil if needed. Pour in beaten eggs, scramble lightly, then remove and set aside with the sausage.
- Add garlic (and onion if using) to the pan. Stir-fry until fragrant.
- Increase heat to high. Add cold rice, breaking up clumps with a spatula. Stir-fry until heated through and slightly crispy.
- Add back the sausage and scrambled eggs. Pour in the sauce mixture and stir-fry until rice is evenly coated, glossy, and sticky.
- Sprinkle with chopped green onions. Serve hot, optionally with extra sauce drizzled on top.
Notes
- Using day-old rice helps achieve the best texture.
- Feel free to add vegetables like peas or bell peppers for extra nutrition.
- Adjust the amount of soy sauce based on your salt preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg