Stir-Fried Rice with Chinese Sausage Recipe

Traditional Vietnamese stir-fried rice includes cured Chinese pork sausage, or thin strips of pork combined with shrimps or crab. Prepared this way, the dish can be eaten as a snack, or as part of the meal with grilled and roasted meats accompanied by a vegetable dish or salad. The rice used in these stir-fries is usually made the day before and added cold to the dish. If you prefer, you can drizzle sweet, sour or hot nuoc cham dipping sauce over the rice instead of the nuoc mam.

Ingredients : Serves 4

25 g

15 ml

1

2

2

175 g

30 ml

10 ml

1 bunch

450 g

1/2 teaspoon

Dried cloud ear (wood ear) mushrooms, soaked for 20 minutes

Vegetable or sesame oil

Onion, sliced

Green or red Thai chilies, seeded and finely chopped

Chinese sausages (15 cm long), each sliced into 10 pieces

Shrimps, shelled and deveined

Nuoc mam, plus extra for drizzling

Five spice powder

Fresh coriander (cilantro). stalks removed, leaves finely chopped

Cold steamed rice

Ground black pepper

• Drain the soaked cloud ear mushrooms and cut them into strips. Heat a wok or heavy pan and add the oil.

• Add the onion and chilies. Fry until they begin to color, then stir in the mushrooms.

• Add the sausage slices, moving them around the wok or pan until they begin to brown.

• Add the shrimps and move them around until they turn opaque. Stir in the nuoc mam, the five-spice powder and 2 tablespoons of the corainder.

• Season well with pepper, then quickly add the rice, making sure it doesn't stick to the pan.

• As soon as the rice is heated through, sprinkle with the remainder of the coriander and serve with nuoc mam to drizzle over it.