Fried Rice With Sausage & Cabbage
October 1, 2009 by Dexie Wharton
Filed under Recipes
This sausage fried rice is a lighter or shall I say “paler” version of the smoked sausage fried rice I made for my daughter’s birthday party. I didn’t do all the hassles of putting the rice in the fridge overnight nor did I use soy sauce to season it. Like I said, it’s a lighter version and with a twist in the end by adding napa cabbage into it.
Image © Dexie J Wharton
INGREDIENTS:
3 cups of long grain rice, cooked
oil for cooking
1 egg, beaten
2 smoked sausage, sliced
1 small onion, chopped
3 cloves of garlic, chopped
1 tsp of salt
sprinkle of black pepper
5 pieces of nappa cabbage, chopped in bite size pieces.
Instead of the wok, I just used my all-around non-stick sauté pan like this to cook this fried rice.
Heat oil on the sauté’ pan. Cook the beaten egg, as scrambled. Transfer into a bowl and set aside. Add the onions and garlic into the pan. Cook for a minute or two. Then add the smoked sausages. Let it cook for 3-5 minutes.
Add the rice. Stir to break the chunks. Season with salt and pepper. Keep stirring to incorporate and cook everything. Stir in scrambled eggs, then the napa cabbage in the end. Don’t cook too long once the cabbage is added. You want to maintain the cabbage’s crunchy texture.
Serve with stir-fry, or other meat dishes. Or serve yourself a bowl, as it.
