Cook The Book: Sausage, Shrimp, And Chicken Fried Rice Recipe

Name: Cook The Book: Sausage, Shrimp, And Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-ounce Chinese sausage; 3 ounces medium shrimp, peeled and deveined; 2 ounces boneless, skinless chicken breast, minced with a cleaver or heavy knife or in a food processor; 2 large eggs, plus 1 large egg white, beaten; 1 teaspoon cornstarch; 1/2 teaspoon plus a pinch of salt; Vegetable oil, for passing through; 1/3 cup peeled and minced onion; 2 scallions, white and green parts, trimmed and minced; 3 tablespoons thawed frozen baby green peas; 2 1/2 cups cooked white rice; Pinch of ground white pepper

Servings: persons

One 2-ounce Chinese sausage
3 ounces medium shrimp, peeled and deveined
2 ounces boneless, skinless chicken breast, minced with a cleaver or heavy knife or in a food processor
2 large eggs, plus 1 large egg white, beaten
1 teaspoon cornstarch
1/2 teaspoon plus a pinch of salt
Vegetable oil, for passing through
1/3 cup peeled and minced onion
2 scallions, white and green parts, trimmed and minced
3 tablespoons thawed frozen baby green peas
2 1/2 cups cooked white rice
Pinch of ground white pepper

1
Fill the bottom of an Asian-style steamer with an inch or two of water, and bring it to a boil over high heat. (You can also use a collapsible Western-style steamer in a large saucepan.) Put the Chinese sausage on a plate, place the plate in the steamer, cover, and steam until the sausage is heated through, about 10 minutes. Transfer the sausage to a cutting board and slice it diagonally into 1/2-inch-thick pieces.
2
Combine the shrimp, chicken, egg white, cornstarch, and the pinch of salt in a medium bowl. Mix well, and set aside.
3
Heat a large wok over high heat. Add enough oil to come 1 inch up the sides of the wok, and heat it to 300u00b0F. Add the shrimp and chicken, and stir gently unto they turn white, about 45 seconds. Using a wide wire-mesh strainer, transfer the shrimp and chicken to a colander to drain. Discard all but 4 tablespoons of the oil from the wok.
4
Return the wok with the oil to high heat, and heat until the oil is shimmering. Beat the whole eggs in a small bowl, and add to the wok. Scramble the eggs until they are quite firm and not runny, about 15 seconds. Transfer to a plate. Return the shrimp and chicken to the wok, and add the onions and the scallions. Stir-fry until the scallions soften, about 15 seconds. Add the sausage and peas, and stir-fry for 15 seconds. Add the rice, white pepper, and remaining 1/2 teaspoon salt, and stir-fry until the rice is piping hot, about 3 minutes. Return the eggs to the wok and stir-fry for a few seconds. Serve immediately.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 2-ounce Chinese sausage, 3 ounces medium shrimp, peeled and deveined, 2 ounces boneless, skinless chicken breast, minced with a cleaver or heavy knife or in a food processor, 2 large eggs, plus 1 large egg white, beaten, and more.

Yes, Cook The Book: Sausage, Shrimp, And Chicken Fried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Sausage, Shrimp, And Chicken Fried Rice

How did you like this recipe?

Frequently Asked Questions