Fried Rice with Sausages and Shrimp
1/2 teaspoon grated ginger
1 teaspoon Chinese white rice wine or gin
1/2 teaspoon sugar
1 teaspoon oyster sauce
1/2 teaspoon light soy sauce
1/4 pound shrimp, shelled, deveined, cut in half lengthwise and then again in half
2 tablespoon oyster sauce
2 tablespoons chicken stock
1 teaspoon light soy sauce
1/4 teaspoon salt
1/2 teaspoon sesame oil
3 1/2 tablespoons peanut oil
4 large eggs, beaten
1 teaspoon minced ginger
1 teaspoon minced garlic
4 Chinese sausages (lop cheung), cut into 1/3 inch dice
4 cups cooked rice
1 tablespoon coriander, finely sliced
3 scallions, finely sliced
Combine all ingredients for marinade. Add shrimp and allow to rest for 20 minutes. Reserve.
Mix all ingredients for sauce and reserve.
Heat wok over high for 45 seconds. Add 2 tablespoons peanut oil, coat wok with spatula. When a wisp of white smoke appears, add beaten egg, scramble. Turn off heat and use spatula to break up eggs into small pieces. Set aside.
Wash wok and spatula. Heat wok over high for 45 seconds. Add remaining peanut oil, coat wok with spatula. When a wisp of white smoke appears, add ginger and garlic and stir. When garlic turns light brown, add sausage, stir-fry for 3 minutes. Make a well in the center of the mixture, add shrimp and marinade, stir for 1 minute. Add cooked rice and stir together throughly 5 minutes until rice is very hot. Stir sauce, drizzle around rice. Mix well, until rice is coated. Add reserved egg and mix together well. Add coriander and scallions, mix throughly. Remove to a heated plate and serve immediately.