Chinese Sausage (Lup Chong) & Egg Fried Rice

Ingredients

• 2 tbsp extra virgin olive oil, 1 extra teaspoon
• 1 onion, diced
• 3 spring onions, finely sliced
• 4 garlic cloves, roughly chopped
• 2 Chinese sausages (lup chong), thinly sliced
• 2 eggs, lightly whisked
• 2 cups cold and cooked Jasmine rice
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 2 tbsp ABC Sweet soy sauce
• 1 tsp ground white pepper
• Tomato slices to serve

Method

1. Heat 2 tablespoons of the extra virgin olive oil in a wok or large frying pan over high heat.
2. Add the onion, spring onion and garlic and stir-fry for half a minute or until just softened.
3. Add the Chinese sausage and stir-fry for a minute or until the sausage is just starting to char or caramelised. Then push everything to one side of the pan.
4. Pour the extra teaspoon of oil into the empty side. Then add the egg to the oil. Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients.
5. Add the cold cooked rice, light soy sauce, fish sauce, ABC sweet soy sauce and pepper. Stir-fry until well combined and enjoy whilst hot.

Product used in recipe

• ABC - Sweet Soy Sauce
• Squid Brand - Fish Sauce