Monday, February 04, 2008
Lap Cheong Fried Rice
Serves 4-6 people
Pack of Wing Wing Brand Chinese Sausages (Lap Cheong)
4 Eggs - scramble and set aside
1 Large onion - chopped
2 cloves garlic - minced
2" knob of ginger - chopped finely
Handful of dried shrimp - soak in boiled water 30 mins
3 teaspoons preserved/pickled vegetables
2 dessert spoons pickled turnip
Mustard Greens - chopped
8-10 baby sweetcorn, chopped roughly
Pre cooked rice
The great thing about fried rice is you can add anything you want and it's a good dish for leftovers. I used fennel as I thought it would go well with the lap cheong, I have had it with chorizo before and the aniseed flavour compliments the pork sausage. I used Cider vinegar for a change as I am always using rice wine and I thought the apple vinegar taste would also compliment the pork. I was very pleased with the results.
The most important thing is to have all your ingredients ready before hand. First fry the chopped lap cheong (chop on the diagonal) in a small amount of oil. Remove and place on paper. Add a little more oil to the wok and hea, then add the onions. Followed by garlic, preserved veg, pickled turnip, fennel, mustard greens, baby sweetcorn, rice and lap cheong. Keep stirring so it all gets really mixed in. Flavour with cider vinegar, soya sauce and black peppper.