Ingredients
The following ingredients have 4 Servings
- 400 gr cooked white rice (about 2 cups, see notes)
- 100 gr mixed vegetables (thawed if frozen, about 1 cup)
- 4 egg yolks
- 2 Tbsp butter (unsalted)
- 1 small onion (finely diced)
- 4 cloves garlic (minced)
- 1 tsp grated fresh ginger
- 1/2 tsp salt (or more to taste)
- 1/4 tsp ground white pepper
- 1/4 tsp sugar
- 2 links Chinese sausage (diced)
- 1 stalk green onion (thinly sliced)
Instruction
- Add egg yolks to the rice. Stir to mix until the yolks coat all the rice grains
- Preheat your wok/skillet on high heat. When it's hot enough, add butter and let it melts, take care not to burn the butter by lowering the heat slightly to medium-high
- Add the aromatics and stir fry until really fragrant and the onion is soft, about 3 minutes or so. Add the diced sausage and stir fry until they are lightly charred and smells really good, about 2 minutes
- Add the thawed mixed vegetables, stir to mix for about 30 seconds. Add the egg rice mixture and stir to mix everything thoroughly. Add seasonings and continue to stir until the egg is cooked and the rice is no longer wet. Have a taste and add more salt to your taste
- Garnish with sliced green onion and serve immediately as an entree or as part of a multi-course meal
