Name: Vegetable Fried Rice with Chinese Sausage
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Vegetable Fried Rice with Chinese Sausage

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