Chinese Sausage Broccolini Fried Rice

This Chinese sausage broccolini fried rice is seasoned with onion, garlic and ginger, plus fresh chili peppers, for a lovely spicy explosion of flavor. This is one of our favorite meals! 

Have you ever tried Chinese sausage aka lap cheong or xuong? Made with pork and pork fat and sometimes duck liver, it is normally smoked, sweetened, and seasoned with rice wine and soy sauce. 

You do have to peel the skin off before cooking but it's not hard to do. I love the way the flavorful fat renders out so I always start a stir-fry by cooking the sausage. That way I can stir-fry in it without adding extra oil. 

Chinese Sausage Broccolini Fried Rice

If you aren’t into spicy food, the chili peppers can be left out or reduced. They do add a lovely fresh heat though. 

Ingredients

4 Chinese sausage (lap cheong)

2 in or 5cm fresh ginger

1/2 medium onion

2 cloves garlic

2 red chili peppers, plus extra for garnish, if desired

7 oz or 200g broccolini aka tenderstem broccoli

3 cups or 375g day-old cooked rice

2-3 tablespoons lighter sodium soy sauce or more to taste

1 tablespoon toasted sesame oil

2 eggs, lightly beaten

For garnish: 1-2 green onions, green parts only, sliced 

Method

Remove the skins from the sausage and slice them at an angle. 

Peel the ginger, onion and garlic. Slice the peppers. Mince them all finely. Or, if you prefer, pop them all in a small food processor to mince. 

Trim the ends from the broccolini and cut the floret parts off and set them aside. Cut the stems into bite-sized pieces. 

In a wok or a large pan with plenty of room for all of your ingredients, fry the sliced sausage until browned. Tip the pan to the side to remove the sausage to a bowl, leaving behind the oil that came out of them. 

Add in the minced ginger, onion, garlic and peppers. Cook for a couple of minutes, stirring often. 

Add in the broccolini stems and cook till just tender but still crunchy.

Add in the rice and stir to combine well with the stems and seasonings. Cook for a couple of minutes or until the rice is heated through. 

Push the mixture to one side of your pan and add in the lightly beaten egg. I like to use long cooking chopsticks to stir them as they cook to create small curds. 

Once the eggs are cooked, combine them with the rest of the ingredients. Sprinkle on the soy sauce and sesame oil, tossing lightly to combine.

Add in the broccolini florets. Stir and toss for a couple of minutes then add the sausage back in. Stir and cook until the sausage is hot again and the florets are lightly cooked.

Taste the rice and add a little more soy sauce, if desired.

Serve topped with the green onions and sliced chili peppers, if using.

Enjoy! 

It’s Sunday FunDay and today we are sharing quick stir-fries! Check out the tasty recipe links below: 

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

 

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