Chinese Sausage Fried Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by OkinawanPrincess
Reviewed: Jul. 25, 2011
In my search to use up the leftovers in my refrigerator i came across this recipe. I was only making for two people so I scaled this down to suit two servings. I mixed 2 eggs, added to a flat skillet and heated up until it set, flipped it over, then set aside to cool. Once cooled I rolled up the egg omelet into a a burrito like shape and thinly sliced it, set aside for later as a garnish. I had about 1 cup of leftover white rice, chilled in the refrigerator, and some leftover rotisserie chicken that I chopped up, in place of ground chicken. I used 3 links of lup cheong chinese sausages, sliced. I omitted the shiitake mushrooms. In a pot I used a teeny smidgen of veg oil, heated up, added some chopped garlic, lup cheong, stirred. There is enough oil from the lup cheong plus a little of the veg oil to make almost 2T of oil called for in this recipe. I added some frozen peas and carrots, stirred to combine. Next, I added the chopped up chicken. Once everything was heated I added the cold rice and broke it up while in the pot. I added a little soy sauce, a dash of Lee Kum Kee oyster sauce and mixed well. I added little black pepper and salt to taste, then sprinkled some chopped green onions as a garnish along with the thinly sliced eggs. I must say that is a meal in itself and makes quite a lot for two people, plus leftovers for the next morning or for lunch. I am sure you can add other ingredients but this is usually how I make lup cheong fried rice. A tasty fulfilling dish!
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Photo by OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA
Reviewed: Aug. 30, 2010
My advice is to LEAVE OUT the reserved liquid from the mushrooms. Should'a trusted the little voice in my head screaming "DON'T DO IT!" because I ended up with a mushy porridge NOT fried rice. I used day old rice and subbed cubed leftover pork loin for the Chinese sausage, insignificant changes that could not have affected the outcome so I have to conclude that the recipe author (and other reviewers) like mushy fried rice. Go figure.
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Photo by Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA
Living In: Ogden, Utah, USA

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Reviewed: Jan. 24, 2010
Very yummy and easy! I make my rice the day before and cool over night. I also use 1/2 water and 1/2 chicken stock for the liquid in the rice. We make a lot of Korean here at home, so this is a nice change!
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Photo by DogMa

Cooking Level: Professional

Living In: Walla Walla, Washington, USA

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Reviewed: Oct. 14, 2009
Excellent and easy; my kind of recipe! I totally omitted the chicken but added a chopped green pepper then followed recipe as directed. I used leftover rice from previous nights dinner and it turned out perfect. Hubby (Filipino) suggested using cubed pork in lieu of chicken! I think he's looking at a tasty treat to take to work for his lunch! Thank you for sharing.
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10 users found this review helpful

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Photo by Gail Cobile

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA


 
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