Happy Chinese New Year! Okay I'm super late to that, but only because I was so busy stuffing my face this entire weekend that I haven't really done much else. I actually had three separate CNY meals since TC and I went down to New York for the weekend - one for the two of us in New Haven, in which I made chinese sausage fried rice and lettuce wraps with chopped tea egg salad and peking duck with a chicken (lacked the great crispy skin that only comes with fatty duck skin though, drat); one with friends living in the lower east side of Manhattan, in which we ate a ridiculous amount of hotpot and I consumed a year's worth of fishballs (aka the best things in the world); and then a third and more formal dinner with TC's fam and extended fam up in the suburbs, in which there was a lot of seafood (they are quite fond of seafood).
Wash that down with a whole weekend's worth of various bubble teas from Chinatown. The way things should be. There's absolutely no good bubble tea places in New Haven, and it really crushes TC's soul because the boy lives on that stuff. There was this tea house that was opening down the street from our apartment that looked super promising, but then now they've opened and it turns out they are a fancy tea place! Like teacups and tablecloths and all that jazz. Like tea with a pinky up in the air. Tea with a british accent.
On a rather sorta side note, here is my recipe for chinese sausage fried rice. It's so easy though, I'm not really convinced anyone needs a recipe for this. Chinese sausage, aka lap cheong, is salty and sweet and ridiculously amazing. I don't know how it's made or what goes in it, and I'm not sure that I necessarily want to (although I once bought one made with liver by accident - it said so on the package which I found after I had bought it - and got real nervous but it was pretty tasty all the same. A little winey.) But its one of those things that's the essence of Chinese culture and ought to be tried because oh my god it's so good...
Chinese Sausage Fried Rice
What you need:
- 2 cups day-old cooked rice, refrigerated*
- 2 sticks chinese sausage or lap cheong, thinly sliced
- 2 eggs, beaten
- 1/2 onion, diced
- 1 birds eye chili pepper, diced (discard seeds if you're afraid of ridiculous spiciness)
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- S&P to taste
- 2 stalks scallions, diced
How to do it:
- Coat a large wok or frying pan with a thin layer of vegetable oil on low heat. Scramble eggs until just cooked and barely runny, and remove from the pan.
- Turn up the heat and add the chinese sausage, along with the diced onion, chili pepper, and half the scallions. Fry until onions become translucent, but have not yet lost their crunch.
- Add cold rice and fried egg into the pan. Drizzle soy sauce and sesame oil onto the rice, and stir until everything is well incorporated. Salt and pepper the fried rice to taste.
- Serve with the remaining diced scallions, sprinkled on top.
*Day-old refrigerated rice works best because it removes the moisture and prevents sticking/non-toasting/mushy fried rice. Honestly the difference isn't HUGE especially if you are using a non-stick pan, but it's still slightly better. Secretly most of the time I just cook the rice a few hours before and then let it refrigerate for an hour, because I'm just not diligent enough to be planning meals one day ahead like that and we never have leftover rice.