Yangzhou Fried Rice with Chinese Sausage and Cha Lua

Method

1. Keep the cooked rice in the fridge overnight. Rinse 80g carrot, 80g green peas and the spring onion. Dice the carrot, 150g cha lua and 120g dried Chinese sausage, and chop the spring onion.
2. Thirty minutes before frying, take 600g rice out of the fridge to lose its chill, crack in 2 eggs, add two thirds of a tablespoon seasoning powder and 1 tablespoon annatto oil, mix well and rub the grains apart.
3. Bring 500ml water to a boil, blanch the carrot and green peas for 4 minutes, then lift them out.
4. Heat a pan and stir the Chinese sausage until it releases its fat, then add the cha lua, carrot, green peas and 2 tablespoons soy sauce, stir for about 2 minutes and tip it all into a bowl.
5. Blend 20g garlic fine. Heat 2 tablespoons cooking oil in the pan, fry the garlic until fragrant, then add the rice and stir over medium heat until it is dry, loose and crackling.
6. Return the sausage, cha lua, carrot and pea mixture along with 1 teaspoon kOBE Monk Fruit Blend, toss through, scatter over the spring onion and turn off the heat.
7. Turn out onto a plate and serve with tomato, cucumber, a fried egg, ground pepper and chili sauce as you like.

Tips

• Rice chilled overnight is the key to loose separate grains.
• In a hurry, spread the rice on a tray to cool completely before it meets the egg.
• Add the soy sauce while the vegetables are moving, since pouring it straight onto the rice makes the grains wet and clumpy.
• Stir the rice over medium heat until it crackles, which is the sign it has dried out.
• Cook the Chinese sausage first to render its fat, then add the cha lua and the vegetables.
• Ham works in place of cha lua.