Sweet Chinese Sausage Fried Rice (Com Chien Lap Xuong)

I love fried rice! So the more variations of fried rice, the better. Here is one of the classic fried rice with the sweet and savory note of the Chinese sweet sausage. The red with marbling of white on these sausages is just beautiful... similar to the feeling of seeing a nicely marbled prime ribeye. This sausage is so popular now that I saw some at Costco! Yes, it's made its way to main stream America. So go out and grab some. Also, if you pop these on the grille for just a minute or two, or until you see the links bright red and shiny, they're ready to be devoured.

RECIPE for 2-3 servings.

3 cups of cooked rice
3 Chinese sausage links, 1/2-inch cubed
3 cloves of garlic, minced
2 tbs soy sauce
1 tbs fish sauce, and 1/2 tsp for the eggs
1 tsp garlic powder
1 tsp sugar
freshly cracked black pepper
pinch of salt to taste, optional

2 eggs, scrambled, with 1/2 tsp sugar, 1/2 tsp fish sauce, 1/4 tsp water

Heat up wok with 1-2 tbs of cooking oil. Put in scramble eggs and fried it in a sheet. Flip over after about 2 mins. Fry for another 1-2 mins and remove from wok to cool.

Using the same wok, put in the cubed sausages and give it a few stirs. Then put in the garlic. Add a little more oil if the wok looks dry. Depending on how much fat is rendered from the sausage as the fat content depends on the brands and if it's 100% pork or pork and chicken, etc.

Then add in the cooked rice. Turn heat down to med-high. Stir everything for a min. and then add the soy sauce, garlic powder, black pepper and fish sauce.

Stir well. Make sure all the rice grain is nicely colored from the sauces and is glossy.
Stir fry for 4-5 mins until the rice looks glossy and separated from each other.

For the ultimate fried rice experience, serve with Punched Up Soy Sauce and Pickled Spicy Peppers.