Chicken and Chinese Sausage Fried Rice ~ Traditional chicken fried rice with the added sweet and savory flavor of Chinese Sausage, made Vietnamese style.Well, it was time to make another fried rice recipe.
And it just happened to coincide with when I stumbled upon these sweet and savory Chinese sausages that I absolutely adore from my youth.
AND I found them at my local large grocery store. I didn’t have to get them from an Asian market, order online, or bring them home in my suitcase from a trip to California (which I have done numerous times over the years).
I may have done a little dance right there on the Asian aisle of the grocery store. Maybe.
If these sausages aren’t new to you, then feel free to skip down three paragraphs, closer to the recipe. However, if they are new to you, let me share a bit about them.
First off, they are sweet. Not sickly sweet, but definitely not the dryer, smoky, spicy sausages you’re more familiar with from Latin cuisines (Mexican, Spanish, Portuguese, etc) or Italian salumi.
I have not had fresh Chinese sausage in many years. I am accustomed to using the dried, shelf-stable packaged sausages labeled Lap Xuong. These are packaged much the same way you can buy summer sausage or hard salamis. They are roughly the length of your average hot dog, but probably half the diameter.They are hard, and when sliced, you see beautiful marbling. Marbling is a fancy word for fat. And yes, I called fat beautiful.
At the beginning, I mentioned that this fried rice is made Vietnamese style. If you look over this recipe against any of my other fried rice recipes (here or here) or any other online, it’s the fish sauce that makes this Vietnamese style. I promise, this does not render the dish fishy tasting at all.
Chicken and Chinese Sausage Fried Rice is a dish I ate many times while growing up, all made by Vietnamese friends and neighbors or at restaurants. The sausages are very popular in the cuisine. Fish sauce is a common addition just like soy sauce.
Like always with fried rice, it’s best to use day old rice that has been cooked and cooled. Do all your prep work ahead of time, having it all at the ready because this cooks quickly and will have no time to work on anything in-between steps.
Chicken and Chinese Sausage Fried Rice
- 1 large chicken breast; cooked and cubed/shredded
- 4 links Chinese sausages; sliced
- 3 eggs
- 3 tbsp ; 1/2 tsp fish sauce (divided)
- 1/2 tsp sugar
- 3 green onions; sliced
- 1 cup green peas
- 1 carrot; grated
- 2-3 plump garlic cloves; minced/grated
- 1 1/2 tbsp soy sauce/tamari
- 1 1/2 tbsp rice wine
- black pepper; to taste
- 6 tbsp sesame oil; +/-
- 4-5 cups cooked and cooled rice
Prep all ingredients.
Beat the eggs with 1/2 tsp fish sauce and the sugar, set aside.
Heat a wok or large skillet over medium-high heat.
Add 1 tbsp sesame oil to the skillet and once hot, add the chicken and sausage to heat through, 1-2 minutes, remove to a large bowl and set aside.
If needed, add up to an additional tablespoon of sesame oil to the now empty, still hot wok/pan and pour the beaten eggs in. Do not touch for at least 30 seconds allowing it to bubble and start to 'fry'.
Scramble the eggs and continue to stir until fully cooked.
Remove eggs once cooked and place them with the meat.
If needed, add up to an additional tablespoon of sesame oil to the now empty, still how wok/pan and add the carrots, green onions, and garlic. Cook for about 3 minutes.
Add the soy sauce, remaining fish sauce, rice wine, and 2 tbsp sesame oil, mix well.
Add the rice, still until the sauce has thoroughly coated each grain, return the meat and eggs to the wok/pan, mix well until combined.
Serve and enjoy immediately.