Category: Chinese

Chinese Sausage Fried Rice (Lop Cheung Chow Fan)

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Chinese Sausage Fried Rice (Lop Cheung Chow Fan)

  • Servings: 6
  • Difficulty: Easy
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Chinese food, especially fried rice, is often considered a comfort food. I have personally made fried rice in many variations, and yet could never quite get the flavour when you go to chinatown and get it there. This recipe came close. With a few modifications, this is what we came up with.

Ingredients


– 3 Chinese sausage (cook as recommended on package)
– 1 large white onion (chopped)
– 5 cups of cooked white rice (preferable cooled to room temperature)
– 3/4 tsp of salt
– 1/4 tsp of sugar
– 2 tbsp of hot water
– 1/2 tsp of sesame oil (essential)
– 2 tbsp of soy sauce
– 1/2 tsp of white pepper
– 3 tbsp of vegetable oil
– 3 eggs (beaten)
– 1 cup of frozen green peas (thawed to room temperature)
– 1 cup of bean sprouts
– 2 scallions (chopped)
– 1 tbsp of soy sauce

Directions

  1. Prepare your Chinese sausage, onion and rice.
  2. In a small bowl, add salt, sugar, water, sesame oil, 2 tbsp of soy sauce, white pepper, mix well and set aside.
  3. Heat your wok over medium heat and spread 1 tbsp of oil around the perimeter of your wok.
  4. Add the beaten eggs and scramble them in the wok, breaking them into small pieces with your spatula. Once cooked, transfer them to a bowl and set aside.
  5. Add Chinese sausage and fry for 20 seconds.
  6. Add chopped onion and stir-fry for another 1-2 minutes until translucent.
  7. Add the remaining oil and add rice. Use your metal or wooden spatula to flatten out and break up any clumps. (I tend to do that before hand with wet hands). Keep moving it around to heat thoroughly and prevent sticking.
  8. Once the rice is warm, pour sauce mixture evenly over the rice. Mix rice in a scooping motion for 1-2 minutes.
  9. Add the cooked egg, frozen peas, bean sprouts and stir fry for 2 minutes.
  10. Add the scallions and another tbsp of soy sauce and mix well. Stir fry for another minute or so.
  11. Serve hot.

Nutrition Per Serving

  • Calories 455
  • Fat 24 g
  • Sugar 3 g
  • Carbohydrates 43 g
  • Protein 16 g
  • Fibre 2 g

As you see the recipe is quite simple. The fat content is a little high and a lot of it has to do with the Chinese sausage. If that is a concern, you can change it to cooked chicken or even pork. The sodium content is also high. As is, using regular soy sauce and Chinese sausage you are looking at 759 mg per serving. That’s up there. I used sodium reduced soy sauce. I personally found this recipe to lack soy sauce but I’m not a good judge. I even add some at the Chinese restaurant, so you be the expert with your plate. It’s easier to add some than take it away.

We serve it with a bowl of won ton soup and steamed veggies on the side. Makes for a complete balanced meal. You can serve it as a side dish with whatever other main course you are in the mood for. So, I hope you have fun and make this your own.

Szechuan Orange-Ginger Chicken

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Szechuan Orange-Ginger Chicken

  • Servings: 4
  • Difficulty: Easy
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This is much easier and faster to make than it sounds. Chinese dishes from Szechuan region of China usually have a spicy flavour. If you prefer milder, use less chili paste, and if you are like me and like it hot, use a little more. Even as is, this is delicious either way. I served with plain white rice as to not take away from the flavour of this meal.

Ingredients

  • 1.5 lbs of boneless chicken breast
  • 1 large sweet green pepper coarsely chopped
  • 1 large sweet red pepper coarsely chopped
  • 1 large onion chopped
  • 1 orange
  • 1 tsp of bottled chili paste
  • 2 tbsp of sherry or bourbon
  • 1 tsp granulated sugar
  • 2 tbsp of vegetable oil
  • 1 tsp of cornstarch
  • 1 tsp of minced garlic (or more to taste)
  • 1 tbsp of minced fresh ginger root

Directions

  1. Cut chicken into 1 inch cubes, set aside
  2. Chop green pepper and red pepper in about 1 inch cubes
  3. Chop onion coarsely
  4. Peel orange, remove rind and cut into thin julienne strips about 1.5 inches long, set aside. Squeeze orange and reserve 1/4 cup of juice
  5. In a small bowl, combine juice, paste, sherry, sugar and cornstarch, stir until smooth
  6. In wok, heat oil, add chicken and stir fry for 5 minutes or until no longer pink. Remove chicken. Add orange rind, garlic and ginger root and stir-fry to 10 seconds. Add peppers and onion and stir fry for another 2-3 minutes
  7. Add chili paste mixture and bring to a boil
  8. Return chicken to wok and stir until heated through

Nutrition Per Serving

  • Calorie 264
  • Fat 12.3g
  • Carb 6g
  • Sugar 0g
  • Fiber 0g
  • Protein 41.4g

I served this with plain rice but if you want to be carb conscious then I would suggest pasta as per 1/2 cup of white rice compared to 1/2 cup of vermicelli is 10 grams of carbs less. Good option for diabetics.

Now for spicy, well you can use chili paste or dried chili peppers or hot chili sauce. If you use dried peppers, make sure to watch the quantity of the seeds you put in. The more seeds, the hotter it gets. If you want a little more orange flavour to it, just add more zest. Remember most of all to have fun and make it your own.