Wednesday, December 10, 2008

Lap Cheong Fried Rice

Do you like lap cheong (chinese dried sausage)? TW & I lurveeee them. It's one of those dry food stuff that we stock up, because it's real handy when you run out of ideas on what to cook. You can add them to omelette, stir fry leek, fried bee hoon (rice vermicelli) or just steam them with white rice if you're just too lazy. But my personal favourite is to add them to fried rice. The sweet and savoury taste of the lap cheong gives an additional kick to the dish and you won't really to add a lot of other ingredients, just some eggs and vegetables. And if you're really really lazy or don't have much time to spare, use Adabi Chinese Fried Rice powder. It tastes reaalllyy good!

Ingredients (serves 2-3)
  • 2 cups of rice, best to use leftover
  • a handful of french beans, chopped
  • 2-3 bird's eye chilly, sliced
  • 3 sticks lap cheong, soaked in water for a few minutes, cut the top off a little, remove the casing and sliced diagonally
  • 2 eggs, lightly beaten and seasoned with a dash of white pepper
  • 1 packet of Adabi Chinese Fried Rice powder
  • some oil
  1. Heat enough oil in a wok and fry eggs, scramble style. Dish out and set aside.
  2. No need to clean the wok, add in lap cheong and fry till desired state of crispness. Drain and dish out. And oh, please do not throw away the melted lard that remains in the wok, no matter how much your conscience tells you that it's not good for you. That's the BEST part.
  3. Add french beans and chilly, fry for a couple of minutes till vegetables start to wilt.
  4. Put in rice, followed by lap cheong and eggs; add some oil if you find it too dry.
  5. Sprinkle chinese fried rice powder over rice and toss till everything is mixed evenly. Add a dash or two of dark soy sauce if you like.
  6. Tuck in!

chinese fried rice and a bowl of watercress soup
simple and satisfying

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