Fried Rice with Chinese Sausages and Shrimp

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

Lop Cheung Sin Har Chau Fon

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

Asia
China
Guangdong Province
Cantonese
Main course
Winter
New Year

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 co