Chinese sausages and eggs are two ingredients that are rarely absent in my pantry. For me, they make the fastest and tastiest meals whether in the form of an omelet or as the main ingredients in fried rice. Not too long ago, I discovered that stir frying rice in duck fat gives the fried rice dish a deeper and richer sensation that you won’t get by using vegetable or peanut oil.
Today, I discovered that one other ingredient can make the Chinese fried rice and egg even better — fried shallots.
To make this Chinese sausage fried rice with crisp fried shallots, I recommend duck fat. Really. It’s serious stuff. There are claims that it’s healthier than butter. My duck fat was rendered from a roast duck. If you render the fat from the uncooked skin directly on a pan, the color would be lighter.
Chinese sausage fried rice with crisp fried shallots
- Drizzle a tablespoonful of duck fat into a pan and heat. Beat the eggs and pour into the hot duck fat. Cook until just set. Transfer to a chopping board. Roughly chop.
- Add the rest of the duck fat to the pan. The Chinese sausages will render fat so the two tablespoonfuls of duck fat should be just enough. Add the sliced Chinese sausages and cook until caramelized along the edges.
- Throw in the rice. Season with salt. Cook, stirring, until the rice is heated through. Turn off the heat. Add the chopped eggs, crisp shallots and sliced shallots. Stir to blend.
- Serve the very hot fried rice in bowls topped with more crisp shallots. Unless you scrimped on the Chinese sausages, the fried rice should be a meal by itself.