Name: Fried Rice with Chinese Sausages and Shrimp
Cuisine: China
Ingredients: ½ teaspoon sugar; ½ teaspoon light soy sauce; 1 teaspoon oyster sauce; 1 teaspoon light soy sauce; 1 teaspoon coriander, chopped; 1 teaspoon minced garlic; 2 scallions, washed, dried, with both ends trimmed, and finely sliced; 1 teaspoon minced ginger; ½ teaspoon grated ginger mixed with 1 teaspoon white wine; 4 Chinese sausages; 1½ cups extra-long-grain rice; 2 tablespoons peanut oil; ¼ pound fresh shrimp, shelled, deveined, washed, dried, cut in half lengthwise, then half again, making 4 pieces each; 1½ tablespoons oyster sauce; ¼ teaspoon salt; 1½ cups cold water; ½ teaspoon sesame oil; 2 tablespoons Chicken Broth; 3 large eggs, beaten; Pinch of white pepper

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This is the classic Cantonese fried rice, the chau fon. I remember it as a special treat for the Lunar New Year and during the winter months, when lop cheung, the Chinese sausage, was available to us. It was, and is, wonderfully tasty, and you needn’t wait for winter, for lop cheung is available the year round.

Ingredients

4 Chinese sausages
1½ cups extra-long-grain rice
1½ cups co

Method

Wash the Chinese sausage, place in pot with the rice and water and cook the rice. After cooking, remove the sausage and allow to cool. Cut into quarters lengthwise, then into ¼-inch pieces.
While the rice is cooking, make the sauce an