Chinese Sausage And Shrimp Fried Rice Recipes

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CHINESE FRIED RICE WITH SHRIMP



Chinese Fried Rice with Shrimp image

This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.

Provided by karen

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cooked rice, cold
3 tablespoons oil
3/4 cup scallion, sliced
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups diced cooked shrimp (optional) or 1 1/2 cups diced cooked chicken (optional)
1 egg, beaten
3 tablespoons parsley, minced
1 tablespoon soy sauce

Steps:

  • Make rice in advance and refrigerate.
  • Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
  • Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
  • Make a well in the center of the rice and pour the egg into it, stirring until barely set.
  • Stir egg into the rice mixture.
  • Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
  • For Vegetarian omit both the chicken and the shrimp.

CHINESE SAUSAGE AND SHRIMP FRIED RICE



Chinese Sausage and Shrimp Fried Rice image

So easy and so good that we ate it before I could get a picture. The original recipe, in Saveur, called for xiangchang sausages, but I used lop chong.

Provided by fluffernutter

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup uncooked rice
3/4 cup medium shrimp, peeled and deveined
1 tablespoon shaoxing wine (Chinese rice wine) or 1 tablespoon dry sherry
salt & freshly ground black pepper
1/4 cup vegetable oil
5 Chinese sausage, boiled 5 minutes, thinly sliced on the diagonal (lop chong)
1/2 inch piece fresh ginger, peeled, minced
3 eggs, lightly beaten
3 green onions, thinly sliced
2 -4 tablespoons sesame oil

Steps:

  • Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
  • Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
  • Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
  • Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.

Nutrition Facts : Calories 414.8, Fat 24.5, SaturatedFat 4, Cholesterol 158.6, Sodium 54.8, Carbohydrate 39.8, Fiber 1, Sugar 0.6, Protein 8.2

CHICKEN SAUSAGE AND SHRIMP FRIED RICE



Chicken sausage and shrimp fried rice image

Recipe Main Dish Chicken sausage and shrimp fried rice - Recipe Petitchef

Provided by kothiyavunu

Categories     main dish

Time 50m

Yield 2

Number Of Ingredients 11

Cooked rice : 2cups
Chicken franks/sausage :1cup (diced)
Cooked Prawns/shrimp :a dozen or more (peeled and deveined)
Chinese Broccoli (gai lan):1/4cup((or substitute with green beans)
Carrot :1no (large, diced)
Eggs :2nos (scrambled)
Soy sauce :2 tablespoons
Garlic :2cloves (minced)
Spring onion :1stack
Coriander leaves for garnishing
Vegetable oil :1 tablespoon

Steps:

  • .Cook the rice and keep it aside. Chop the carrot,spring onion into small dices (separate the green color part for garnishing )and mince garlic.
  • Slice chicken sausages into small pieces. Heat a pan/wok on medium heat drizzle a bit of oil, scramble three eggs, transfer it to a bowl and set aside.
  • Add a little more oil again on the same pan and add diced white color part of spring onion, minced garlic, sliced sausage and shrimp, saute until the shrimp turns to pink and the sausage is cooked,add salt to taste and stir-fry thoroughly.
  • .Add the cooked rice and Chinese broccoli/gai lan,diced carrot and stir-fry thoroughly until the vegetable is tender crisp.
  • At this point, you can add soy sauce.
  • Then add the scrambled eggs stir quickly until all ingredients mix together, and remove from heat.
  • Garnish with green color of spring onion and coriander leaves.

STICKY RICE WITH CHINESE SAUSAGE



Sticky Rice with Chinese Sausage image

Sticky rice with Chinese sausage is a dim sum favorite, and really easy to make at home. You'll be delighted with this authentic Chinese sticky rice recipe!

Provided by Bill

Categories     Rice

Time 1h15m

Number Of Ingredients 16

2 cups uncooked sticky rice ((400g, also known as "Sweet Rice" or "Glutinous Rice"))
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
2 teaspoons dark soy sauce
¼ teaspoon sesame oil
¼ cup chicken stock ((60 ml))
½ teaspoon salt
2 tablespoons oil
¼ cup dried shrimp ((soaked for 15 minutes in warm water))
1 medium onion ((finely diced))
5 dried shiitake mushrooms ((soaked in warm water until softened and diced))
3 links Chinese sausage ((cut into small discs))
1 teaspoon Shaoxing wine
white pepper ((to taste))
2 scallions ((chopped))
Cilantro ((to garnish, optional))

Steps:

  • Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
  • Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
  • Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
  • Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

Nutrition Facts : Calories 493 kcal, Carbohydrate 54 g, Protein 21 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 153 mg, Sodium 954 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

FRIED RICE WITH CHINESE SAUSAGE



Fried Rice with Chinese Sausage image

Provided by Brian Boitano

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 11

1/4 cup canola oil, divided
2 eggs, lightly beaten
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 carrot, finely diced
2 stalks celery, finely diced
3 links Chinese sausage, sliced
1 small bunch scallions, sliced, divided
4 cups cooked white rice
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar

Steps:

  • Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer them to plate. Add the remaining oil, ginger, garlic, carrot, and celery, and stir-fry for 2 minutes. Add the sausage and half of the scallions and cook for 1 minute. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish. Garnish with the remaining scallions and serve.

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