Recipe: Fried rice with eggs, ginger and lup cheong By Amanda Laird Food writer · NZ Herald ·
8 Nov, 2012 11:00 AM Quick Read
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Save Share this article Copy Link Email Facebook Twitter/X LinkedIn Reddit Fried rice with eggs, ginger and lup cheong. Photo / Babiche Martens
Serves 4
1/2 cup vegetable oil 4 eggs, lightly beaten 3 tsp ginger, peeled and chopped 1/2 cup onion, sliced 1 cup lup cheong sausage, finely sliced 1 1/2 Tbsp shao hsing wine 1 tsp caster sugar 4 cups cooked cold long grain rice 2 1/2 Tbsp soy sauce 1 tsp sesame oil 1/3 cup spring onions, sliced Oyster sauce and
fresh coriander to serve.
1 Heat a wok. Pour in half the oil. When the oil begins to shimmer, add the eggs.
2 Gently cook for 1 minute then remove and let drain on paper towels. When cool, slice.
3 Add the remaining oil to the wok. Stir fry the ginger and onion for a few minutes until soft. Add the sausage and stir fry for a further 3 minutes.