Yield: 4 Servings
Measure | Ingredient |
---|---|
3 \N | Chinese sausages |
4 cups | Cold cooked rice |
2 \N | Scallion stalks (up to) |
3 tablespoons | Oil |
½ teaspoon | Salt |
1. Place Chinese sausages on a shallow, but not flat, dish and steam 15 minutes. (See "How-to Section").
2. Let sausages cool slightly; then cut in small picces. Reserve the drippings.
3. Break up and separate the cold cooked rice, as in step 1 of "Simple Fried Rice". Cut scallion stalks in ½-inch sections.
4. Heat oil to smoking. Add rice and stir-fry to heat through partially.
5. Add sausage, drippings, scallions and salt. Stir-fry to heat through completely; then serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .