Liz Seabrook
Eggs: 2, whisked
Spring onion: 2
Lap cheong: 3
Vegetable oil: 3 tbsp
Light soy sauce: 1 tsp
Jasmine rice: 400g, cooked
Dark soy sauce: 1 tsp
Peas: 100g
Oyster sauce: 1 tbsp
Salt
White pepper
Chinese sausages are the flavour bombs in this tasty, easy to prepare dish by chef Julie Lin, that's perfect for a quick midweek supper.
"The dish is so incredibly simple yet imperative when learning how to wok-fry rice," says Glasgow-based chef Julie Lin of her lap cheong (Chinese pork sausage) fried rice, a recipe she learnt from her mother. "There’s a subtle art to getting smokiness into the rice that comes from patience." Follow this step-by-step recipe to make it at home.
Method
Begin by thinly slicing the lap cheong on a diagonal. Then mix together the soy sauces and oyster sauce with a pinch of salt and white pepper (to taste) and 2 teaspoons of water.
In a non-stick pan set over a low–medium heat, scramble the eggs with a pinch of salt and white pepper then set aside. Chop the white sections of the spring onions into 3cm/1in chunks. Finely chop the green part and set both parts aside separately.
Add the vegetable oil to a wok over a medium heat and tip in the sliced lap cheong and the chunks of white spring onion. Fry for around 2 minutes until fragrant. Add in the rice and peas, then immediately pour over the soy sauce mixture. Turn the heat up to full and wok-fry until smoky and all of the sauce has been incorporated.
Add in the scrambled egg and the green part of the spring onions and mix through. Mould the rice into bowls, then flip out onto plates. Serve with fresh, sliced cucumber and chilli paste, if you like.
Extract taken from 'The Female Chef' by Clare Finney and Liz Seabrook, published by Hoxton Mini Press.
