Tuesday, January 29, 2013

Cooking: Shrimp and Chinese Sausage Fried Rice

I've written about my fried rice before but I thought it was time for an update and formal recipe. The great thing about fried rice is that you can add whatever ingredients you want. Don't eat meat, omit the sausage. Are you vegan? Just use vegetables. Love meat? Add ham and/or chicken. It's really versatile. I even once had a salmon fried rice in Hong Kong which was excellent. This version (my personal favorite) is shrimp and Chinese sausage.


First the Chinese sausage. They come 12 to a pack. They're dried and should be cooked before consuming. These sausages come in different flavors like pork, pork with wine, pork and duck, etc. I personally enjoy just pure pork. Oh and did I mention that they freeze extremely well? Yeah that and they're really affordable too. It's less than $5 for a whole pack.
I take the sausages and add them to a heat safe pan. Then I steamed it for about 30 minutes until they're plump. You won't need to add any extra oil since they're packed with fat. These are definitely not healthy.
Let cool completely then slice. And I mean that seriously. Unless you want the want the oil to run out all over the place, let them cool.
And now the shiitake mushrooms. I like to buy the dried version (available in most Asian supermarkets) and reconstitute them in hot water. I think the flavor of these mushrooms are much more complex. The umani level is ridiculous.
Once the mushrooms are soaked, snip off the stems (they're too rough to consume as is but save for stock) and chop up the cap into small pieces.
Stir fry the mushroom with some dark soy sauce until cooked through and caramelized, about 10 minutes.
Onto the shrimp. Peel and devein the shrimp. I like to use medium sized shrimp but you can use small if you want. I wouldn't do large shrimp because it would be awkward to eat it with the rest of the ingredients.
Season and pan fry in some oil until cooked through, about 5 minutes.
And these eggs. A lot of eggs goes into this dish. I would probably count 1 egg person. Whisk until completely mixed.
Scramble the eggs until hard. You don't want runny scrambled eggs here. And season with salt and pepper.
And lastly, chop up some scallions while using only the greens. Set aside.
And now the assembly begins. Start with the rice. ALWAYS use old rice. I cannot stress this enough. Old, cold rice is the best. Why? The moisture has been stripped from it so it'll fry up better. Fresh rice will be too soft. You'll end up with mushy rice. Cook the rice a day ahead and store in the refrigerator until ready the next day. Okay, now we can start. Heat up some oil in the pan. Add grated ginger and minced garlic and stir fry until fragrant. Add rice and break up any large lumps. Cook until it starts getting crispy and slightly toasted. Add dark soy sauce and Maggi sauce. Continue to cook and stir until well mixed.. Now add your cooked ingredients: sausage, shrimp, mushrooms, and eggs. Add frozen peas, mix well and cook 5 more minutes. Stir until completely mixed well. Taste for seasoning. Add more soy sauce if needed. Turn off heat and add the scallions. They should not be cooked through. They should remain fresh and add that bite to the rice. And serve!

Now that wasn't too bad, was it? It's so easy. This may look like a lot but this makes enough to feed 10 adults. Yeah, slice and dice the recipe to the serving size you want. Enjoy!

Chinese Sausage and Shrimp Fried Rice
Makes 10 servings
Ingredients
4 cups raw or 8 cups cooked rice jasmine rice
1 pack of Chinese sausage
2 lbs of peeled, deveined shrimp
12 dry shiitake mushrooms
12 large eggs
3 bunches of scallions, finely chop greens only
8oz bag of frozen baby peas
3 tbsp grated ginger
6 cloves garlic, minced
1/2 cup soy sauce, plus 2 tbsp

3 tbsp Maggi sauce
Salt
Pepper
Oil (I prefer vegetable or canola)

Directions
1. Cook rice as directed. Cool, cover, and refrigerate overnight.
2. Soak shiiatke mushrooms in hot/boiling water. Seep at least 1 hour or overnight. Remove stems using kitchen scissors. Then chop into a small dice. Set aside.
3. Steam Chinese sausage until cooked through and plump, about 30 minutes. Let cool, then slice into small pieces. Set aside.
4. Heat a large saute pan or wok on medium high heat. Add 1 tbsp oil. Saute shiitake mushrooms for 5 minutes stirring often to prevent sticking. Add 2 tbsp soy sauce. Continue to stir fry until all of the sauce is absorbed, about 5 minutes. Remove and set aside.
5. Using same pan, add another tbsp of oil then shrimp. Stir fry and season with salt and pepper. Cook until pink and opaque, about 5 minutes. Remove and set aside.
6. Reheat pan on medium with another tbsp of oil. Whisk eggs then add to pan while stirring constantly. Make scrambled eggs until fully cooked through. Do not make runny scrambled eggs. You want hard lumps. Remove and set aside.
7. Add 2 tbsps of oil into pan on medium high heat. Add ginger and garlic and saute until fragrant about 3 minutes. Add cold rice. Break up any large lumps. Stir fry until crispy and lightly toasted. Add 1/2 cup soy sauce. Mix well. Continue cooking until sauce is completely absorbed. Add cooked sausage, shrimp, eggs, mushrooms, and frozen peas. Mix well. Cook another 10 minutes until well  incorporated. Remove from heat and add scallions. Mix well and serve.

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