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Recipe of Ultimate Steamed Rice with Fried Egg, Sausage & Kimchi

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Steamed Rice with Fried Egg, Sausage & Kimchi

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We hope you got benefit from reading it, now let’s go back to steamed rice with fried egg, sausage & kimchi recipe. To make steamed rice with fried egg, sausage & kimchi you only need 7 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Steamed Rice with Fried Egg, Sausage & Kimchi:

  1. Use of steamed rice (If you have leftovers, you might like to microwave a single serving with a damp paper towel covering it.).
  2. Take of fried egg.
  3. Prepare of fried sausage (or hot dog or bacon).
  4. Take of soy sauce for drizzling.
  5. Use of toasted sesame oil for drizzling.
  6. Prepare of chopped green onions for garnish.
  7. Prepare of kimchi.

Instructions to make Steamed Rice with Fried Egg, Sausage & Kimchi:

  1. Put one serving of rice in a medium bowl (if leftovers, heat it up in a microwave with a damp paper towel on top, which will moisten and fluff the rice again)..
  2. Top with egg and whatever your choice of meat product. (To make a sunny side up egg, I start with a lightly oiled preheated medium-low pan. Starting at a lower heat will give your whites more time to cook through before they start burning.) You can throw your sliced sausage on the other side of the pan and let that fry while the egg's going..
  3. Drizzle with 1 to 2 teaspoons of soy sauce and toasted sesame oil, sprinkle with chopped green onions, get you some kimchi, and there you have it!.
  4. My kimchi recipe if you'd like to try your hand at homemade:
  5. Enjoy! :).

Bacon and egg fried rice was another one of those quick fried rice dishes, but this Chinese Sausage Fried Rice was definitely my favorite of the two! You can steam or boil the Chinese sausage before cutting for a softer texture. Arrange the sausages on top of the rice and drizzle the Sweet Soy Sauce on top. Serve extra Sweet Soy Sauce at the table for drizzling. Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage usually steamed or diced and stir-fried in a wok.

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