| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 3 |
|
Chinese sausages |
| 4 |
c |
Cold cooked rice |
| 2 |
|
Scallion stalks (up to) |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Place Chinese sausages on a shallow, but not flat, dish and steam 15
minutes. (See "How-to Section").
2. Let sausages cool slightly; then cut in small picces. Reserve the
drippings.
3. Break up and separate the cold cooked rice, as in step 1 of "Simple
Fried Rice". Cut scallion stalks in 1/2-inch sections.
4. Heat oil to smoking. Add rice and stir-fry to heat through partially.
5. Add sausage, drippings, scallions and salt. Stir-fry to heat through
completely; then serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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