Chinese Sausage and Shrimp Fried Rice | Saveur
Author Mei Chin prefers to use fresh warm rice rather than the traditional day-old cold rice because she believes that warm rice soaks up the fat and flavor of the sausage better.
Ingredients
- 1 cup jasmine or other long-grain rice
- 3/4 lb. medium shrimp, peeled, deveined, and patted dry
- 1 tbsp. shaoxing jiu
- Salt and freshly ground white pepper
- 1/4 cup vegetable oil
- 3 xiangchang (Chinese sausage), thinly sliced on the bias
- 1/2" piece ginger, peeled and finely minced
- 3 eggs, lightly beaten
- 3 scallions, trimmed and thinly sliced
- 2-4 tbsp. Asian sesame oil
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