Fried Rice with Chinese Sausage

The wok offers the best means of transforming left-over rice into something a bit special. In this recipe, the Chinese sausages and dried smoky mushrooms combine with the rice to make an elegant and substantial one-dish meal.

If you have no left-over rice, simply prepare some from scratch using chicken stock instead of plain water. This will enrich the flavour of the rice. The dried Chinese sausages with their aromatic slightly sweet taste will enhance the flavour of any dish. They may be found at Chinese grocers and are well worth the search. They freeze successfully if well wrapped.


  • Enough long-grain white rice to fill a measuring jug to the 400-ml (14-oz) level
  • 50 g (2 oz) Chinese dried mushrooms
  • 225 g (8 oz) Chinese sausages
  • 2 eggs, beaten
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons groundnut oil
  • 3 tablespoons finely chopped spring onions
  • 2 teaspoons sesame oil


Cook the rice according to the Steamed Rice recipe using stock instead of water at least 2 hours in advance or the night before. Allow it to cool thoroughly and then put it in the fridge.

Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems, then finely shred the caps into thin strips. Cut the sausages into small dice. In a bowl, combine the eggs with the sesame oil, salt and pepper.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the sausage and stir-fry for 2 minutes. Then add the mushrooms and eggs and continue to stir-fry for 2 minutes. Add the rice, mix well and continue to stir-fry for another 5 minutes until the rice is heated through and well mixed. Add the spring onions and sesame oil and continue to stir-fry for 2 minutes. Transfer to a warm platter and serve at once.