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2 preserved Chinese sausages
800 g cooked white rice (preferably left
overnight after cooking)
2 eggs, lightly beaten
250 g medium shrimps, peeled and
de-veined
125 ml water
60 ml oil
1 medium white or red onion, peeled and
chopped
4 cloves garlic, peeled and crushed
5 tablespoons soy sauce
3 scallions, chopped
pinch of pepper
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Method:
Boil the water in a small pot or frying
pan and simmer the Chinese sausages over low heat until water
evaporates, about 5 - 10 minutes. Continue to fry the sausages
in their own fat until fully cooked, turning frequently. Remove
sausages from pan, cool a few minutes, then slice diagonally into 1 cm
pieces. Set aside. Heat 1 tablespoon of the oil in a pan
and scramble the eggs. Remove scrambled eggs from pan and cut
into 1-cm pieces. Set aside. Heat remaining oil in a wok.
Sauté chopped onions and garlic until transparent and aromatic, about
1 to 2 minutes. Stir in shrimps and cook until almost done,
about 1 to 2 minutes. Immediately stir in the cooked rice, the
cooked sausages and the scrambled eggs. Season with soy sauce
and pepper and stir-fry vigorously, distributing all ingredients
evenly, until rice becomes a nice brown color and smells fragrant.
Dish onto serving plates or individual bowls and garnish with chopped
scallions before serving.
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