About the Recipe

At the end of the week, there is a big chance you are going to be left with a random carrot or some cabbage in the fridge, and this is the recipe that is going to take them and turn them into the best fried rice. So, your leftovers might not look like mine, but they are all going to be usable in this dish.

The ideal ratio we are going for in rice, vegetables, and meat is 3:2:1, but I prefer more protein, so I used up the leftover sausages. However, you are free to decide if you would like to add more of anything.

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Ingredients and Seasonings

Ingredients:

• 600g leftover white rice
• 300g of Chinese cabbage (sliced in medium chunks)
• 100g of minced beef
• 2 eggs (beaten)
• 2 pre-cooked sausages (cut into 1.5cm slices)
• 3 cloves of garlic (finely minced)
• 1 shallot (medium, diced)
• 2.5 tbsp neutral oil

Seasonings:

• 2 tsp dark soy sauce
• 2 tsp light soy sauce
• 1 tsp chicken bouillon powder
• 3 tsp chili oil (optional if you prefer a spicier taste)
• Salt and white pepper to taste

Cooking Steps

1. Place a large wok on the stove, add 1 tbsp of oil, and turn up the heat to high. To the beaten eggs, add a sprinkle of salt and pepper. Add into the hot oil, scramble for about 30 seconds then remove from the wok. Set the eggs aside and place the wok back on the heat.
2. Reduce the heat to medium and add in 1 tbsp of oil. Toss in the sausages and let them cook for about 3 minutes, constantly stirring. Remove the sausages from the wok and set aside.
3. Toss in the garlic and stir for about 10 seconds before adding in the diced shallots. Cook for another 30 seconds until the shallots turn translucent.
4. Add in the minced beef and scramble thoroughly for about 30 seconds. Pour in the light soy sauce and add salt and pepper to taste. Continue cooking for another minute before removing the beef from the heat and setting it aside.
5. In the same wok, pour in 0.5 tbsp of oil and allow the oil to heat up. Toss in the Chinese cabbage and stir-fry for about 2 minutes until all the water has evaporated.
6. Toss in the minced beef and add in the sausages. Stir-fry for about a minute, then add in the rice, while ensuring the rice is broken up well in the wok. If the wok feels crowded, fry the rice in two batches.
7. Add in dark soy sauce along with the chicken bouillon powder. Stir-fry while tossing the wok; cook until the rice has lost a bit more of its moisture. This would take around 3 minutes.
8. Toss in the scrambled eggs, then add salt and pepper to taste, along with a drizzle of chili oil if preferred. Serve up and enjoy!

Practical Tips

• If the sausages you will be using are precooked, you can add them with the eggs at Step 8. However, I prefer them more cooked, which is why I prefer to cook them early on.
• Green peas, carrots, celery, as well as potatoes are just some more of the vegetables which would be great in this recipe. Just make sure to chop them up into smaller chunks, in order to cook them through faster.
• In terms of proteins, there are really no limitations. Pork belly, prawns, and chicken thighs would be great for this recipe as well. Make sure the meat is cut up into smaller pieces (1cm to 2cm cubes) and cooked according to their own cooking times.

Chelsea Aye

Fried Rice with Chinese Cabbage and Sausage

A quick fried rice made with leftover rice, Chinese cabbage, sausage, minced beef, and eggs.

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Servings: 3 people

Ingredients Method Notes

Ingredients

  

• 600 g leftover white rice
• 300 g Chinese cabbage sliced in medium chunks
• 100 g minced beef
• 2 eggs beaten
• 2 precooked sausages cut in 1.5cm slices
• 3 cloves garlic finely minced
• 1 shallot medium diced
• 2½ tbsp neutral oil
• 2 tsp dark soy sauce
• 2 tsp light soy sauce
• 1 tsp chicken bouillon powder
• 3 tsp chilli oil optional if you prefer a spicier taste
• Salt to taste
• white pepper to taste

Method

 

1. Place a large wok on the stove, add 1 tbsp of oil and turn up the heat to high. To the beaten eggs, add a sprinkle of salt and pepper. Add into the hot oil, scramble for about 30 seconds then remove from the wok. Set the eggs aside and place the wok back on the heat.
2. Reduce the heat to medium and add in 1 tbsp of oil. Toss in the sausages and let them cook for about 3 minutes, constantly stirring. Remove the sausages from the wok and set aside.
3. Toss in the garlic and stir for about 10 seconds, before adding in the diced shallots. Cook for another 30 seconds until the shallots turn translucent.
4. Add in the minced beef and scramble thoroughly for about 30 seconds. Pour in the light soy sauce and add salt and pepper to taste. Continue cooking for another minute before removing the beef from the heat and setting it aside.
5. In the same wok, pour in ½ tbsp of oil and allow the oil to heat up. Toss in the Chinese cabbage and stir fry for about 2 minutes until all the water has evaporated.
6. Toss in the minced beef, and add in the sausages. Stir fry for about a minute then add in the rice, while ensuring the rice is broken up well in the wok. If the wok feels crowded, fry the rice in two batches.
7. Add in dark soy sauce along with the chicken bouillon powder. Stir fry while tossing the wok, cook until the rice has lost a bit more of its moisture. This would take around 3 minutes.
8. Toss in the scrambled eggs then add salt and pepper to taste, along with a drizzle of chilli oil if preferred. Serve up and enjoy!

Notes

Ideal ratio for rice, vegetables, and meat is 3:2:1. Practical tips: If sausages are precooked, they can be added with the eggs at Step 8. Green peas, carrots, celery, potatoes, pork belly, prawns, and chicken thighs can also be used.

Total time: about 25 mins.