Beef & Sausage Fried Rice

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

6 c. of steamed rice rice, cooled for best results
2 c. of pre-cooked beef chunks, about 1″ cubes
2 chinese sausages (locally known as longganisang macau)
2 chicken hotdogs
3/4 c. of corn kernels
1/2 c. of frozen sweet peas
2 eggs, beaten
2 tbsp. of oyster sauce
1 tbsp. of light soy sauce
1 tsp. of steak sauce
1/2 tsp. of sesame seed oil
4 tbsp. of cooking oil
salt and pepper

Cooking procedure :

Season the beef chunks with steak sauce. Cut the chinese sausages and chicken hotdogs into 1/4″ thick rings. Set aside.

Heat a skillet or wok. Pour in 1 tbsp. of cooking oil and heat until it starts to smoke. Add the beaten eggs, tilting the skillet or wok to swirl the eggs while cooking. Cook until set. Transfer to a plate. Roll up and cut into 1/2″ wide strips. Cut each strip across into two.

Add the rest of the cooking oil to the skillet or wok and heat until it starts to smoke once more. Add the chinese sausages and chicken hotdogs. Cook over high heat for about 30 seconds. Add the beef chunks. Cook for another 15 seconds, stirring. Add the rice, corn kernels and sweet peas. Cook, stirring, until the rice is heated through. Pour in the oyster sauce and light soy sauce. Add the pepper. Stir well. Adjust seasonings, if necessary. Add the egg strips and pour in the sesame seed oil. Toss a few times. Serve hot.

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December 20, 2003  Print This Post   
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Comments

One Response to “Beef & Sausage Fried Rice”
  1. jozzua says:
    May 2, 2006 at 6:25 pm

    There are also some great chinese food over at Chinatown’s Best Along Banawe, Quezon City, Philippines. I recall eating something like this over there.

    Reply
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