Chinese Sausage Fried Rice with Tilda Rice
Aromatic fried rice studded with lap cheong, Chinese bacon, and pork liver sausage, steamed with Shaoxing wine then stir-fried with French beans, spring onion, and chilli. Grains stay separate and dry, seasoned with soy and salt for authentic wok flavor.
Ingredients
- 1 ½ cups long grain rice, uncooked
- 1 piece cured Chinese sausage, whole
- 1 piece cured Chinese sausage with pork liver, whole
- 1 oz cured Chinese bacon, whole
- 3 ½ oz French beans, dicedgreen beans or snap peas1:1vegetable
texture similar
- ⅝ oz green onions, diced
- ⅛ oz red chilli, seedless and diced
- 1 tsp Shaoxing wine, for steaming
- 1 tsp soy sauce, seasoning
- ¼ tsp salt, for cooking and seasoning
Instructions
- 1
Cook rice with salt following package instructions, then spread out to dry and set aside.
- 2
Steam cured Chinese sausages and bacon with Shaoxing wine for 20 minutes.
- 3
Drain meat from cooking sauce into a separate bowl, then dice the meat.
- 4
Stir fry green onions and French beans until soft, then set aside.
- 5
Pour in rice and stir fry until all grains separate.
- 6
Add meat, cooking sauce, soy sauce, and chilli, then stir fry until grains are dry.
- 7
Serve immediately.
Tips
Spread cooked rice on a tray to cool and dry before frying to achieve separated, non-clumpy grains.
Reserve the meat steaming liquid to add back for flavor and moisture.
High heat and constant stirring prevent sticking and help dry out the rice.
Good to Know
Refrigerate leftover fried rice in an airtight container up to 3 days. Reheat in a wok or skillet over medium-high heat, adding a splash of water if needed.
Prepare rice, dice vegetables, and slice sausage and bacon up to 1 day ahead. Steam the meat the morning of serving, then stir-fry just before eating for best texture.
Serve hot straight from the wok. Garnish with extra spring onion or a drizzle of sesame oil if desired.
Common Mistakes
Do not skip spreading cooked rice to dry to avoid clumpy, mushy fried rice.
Do not skip the 20-minute steam to avoid undercooked sausage and bacon.
Do not discard the steaming liquid to avoid losing savory depth and moisture.
Substitutions
store-bought variation
texture similar