It's nice having ingredients in the fridge that don't go bad in three days. I don't know about you, but it's not always clear when I'll be home for dinner again. And then the mood strikes for a late-night snack, which is where this Chinese sausage and broccolini fried rice comes in.
Keep Chinese sausage around — the kind you buy at most Asian markets come individually wrapped and last for-e-ver. Just when you think there's nothing in the fridge to give your fried rice that meaty, porky punch that every fried rice deserves, there it is. And the broccolini in my fridge, which was both present (important) and slightly limp (far less important) added color, crunch and of course, the all-important vegetable component.
Make this with white, brown or Jasmine rice. Any medium-grain rice will do, as long as it's not fresh. Seriously, don't try this with fresh rice. It'll just fall apart.
- 1 cup cooked rice, preferably day-old
- 2 links Chinese sausage, cut into small dice
- 1 bunch broccolini, trimmed and cut into 1-inch pieces
- 1 tablespoon toasted sesame oil
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon black sesame seeds
- 1 large clove garlic, minced
- 1 1-inch piece ginger root, peeled and minced
- 1 teaspoon chili-garlic paste
- 1 scallion green and white parts, finely sliced
- Heat a large wok over medium heat, then add the Chinese sausage and cook until the fat has begun to render and the sausage is slightly browned, about 5 minutes, tossing occasionally to prevent sticking.
- Remove the sausage and set aside, then add the sesame oil to the wok and lower the heat slightly. When the oil is heated, fry the garlic and ginger together for a minute, stirring frequently, then add the broccolini and 1 tablespoon of soy sauce, toss to coat and cook until just tender, 2-3 minutes.
- Increase heat to medium-high, then add the sausage, rice, half the scallions, chili-garlic paste and second tablespoon of soy sauce to the wok with the broccolini. Toss well to thoroughly combine.
- Allow the rice to sit in the wok for 30 seconds or until toasty-smelling, then toss again and let sit for another 30 seconds to a minute.
- Divide between two bowls and garnish with the black sesame seeds and the rest of the scallions.
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