I can imagine my late grandfather and father making this dish. In my family, they were the only ones who really knew how to combine simple ingredients to make a fantastic meal.
But cook the eggs in rendered fat? Oh, yes! You really don’t want to waste the highly flavorful fat that comes out of the sausages. If you’re wondering what makes the fat so delicious, it’s useful to know a little bit about Chinese sausages.
So, I’m presuming you read about Chinese sausages so you won’t wonder anymore why the cooking time for this dish is so short. Two minutes to prep and seven minutes to cook! And you need just one frying pan to make it.
So, slice the Chinese sausages and spread in an oil-free pan. Leave them a bit to allow them to render fat. When you start to see oil glistening around the sausage slices, flip them over. You’ll have to do this over low heat so as not to burn the sausages. So, while waiting for the sausages to get heated through, prep your eggs by beating them with salt, pepper and, optionally, chili flakes.
When there is enough rendered fat in the pan, pour the beaten eggs over the sausages, stir everything around until the eggs are set but still a bit wet (or you may cook them until quite dry) and you’re done.
Full recipe below
Chinese sausage and egg rice bowl
- Cut the Chinese sausages into quarter-inch slices then spread on the bottom of a pan (there is no need to add oil).
- Cook over low heat to render fat, flipping the slices over after two to three minutes, and cooking the opposite sides for another two minutes.
- In a bowl, beat the eggs with salt, pepper and chili flakes.
- Pour the beaten eggs over the hot sausage slices and cook, stirring, just until set.
- Ladle rice into bowls, scoop the Chinese sausage omelette on top and garnish with sliced scallions.