Cured Meat Fried Rice

Instructions

1. 1Steam or microwave the sausages on high for 4–5 minutes until just firm and slightly glossy. Cool 2 minutes, then slice into 5 mm rounds and dice.

   腊肠蒸软切丁

   🔍 Look for High heat 5 分钟 · 5 minutes

   Visual: 腊肠略微鼓起，内部肥肉由不透明乳白转为半透明；切片不散The sausage has plumped slightly and the fat inside has turned from opaque white to translucent; slices hold their shape

   You know it's right when: 刀切下去利落，肠衣不会和肉馅分离A knife goes through cleanly without the casing tearing away from the filling

   Steaming first softens the sausage so it dices cleanly and renders its fat faster in the wok.

2. 2Heat a dry wok over medium. Add the sausage dice and render for 2 minutes, stirring, until fat runs out and the edges caramelise. Lift out the dice, keep the orange fat.

   煸出腊肠油

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 锅底积起一层清亮橙色油脂，肠丁边缘转深红木色；油脂带甜香烟熏味A pool of clear orange fat has collected and the dice have dark mahogany edges; the fat smells sweet and smoky

   You know it's right when: 肠丁持续作响，周围油脂明显冒泡The dice sizzle steadily and the fat is visibly bubbling around them

3. 3Use the rendered fat to scramble the eggs over high heat for 20 seconds. Remove and set aside with the sausage.

   腊肠油炒蛋

   🔍 Look for High heat 30 秒 · 30 seconds

   Visual: 蛋液蓬松并被橙油染成浅金；仍带光泽，无焦黄Egg is puffed and pale gold from the orange fat; still slightly glossy, no browning

   You know it's right when: 整块软嫩地铲出，锅底只留薄薄一层油膜It lifts out in one soft mass and the wok bottom is left only lightly filmed

4. 4Add carrot and peas to the wok and stir-fry 90 seconds over high heat, then add the napa cabbage for 45 seconds.

   炒蔬菜

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 胡萝卜油亮橙红，青豆鲜绿，白菜塌软成半透明浅黄，锅底不积水Carrot is glossy orange, peas bright green, cabbage has wilted to translucent pale yellow with no water in the wok

   You know it's right when: 白菜出了香味但没出水——是塌软不是煮烂The cabbage has released its smell but not its liquid — it should wilt, not stew

5. 5Add the cold rice and press-and-fold 2–3 minutes until the grains are separate and every one is coated in orange fat.

   炒饭上色

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 米饭转为暖琥珀橙色，油亮但干爽；粒粒独立流动Rice has turned a warm amber-orange and looks glossy but dry; grains move independently

   You know it's right when: 锅里爆响，气味是烟熏甜香而非水汽味The wok crackles and the smell is smoky-sweet rather than steamy

6. 6Return the sausage and egg, add white pepper and taste before adding soy sauce. Toss 30 seconds, then off the heat fold in the scallion.

   合炒收尾

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 琥珀色米粒间嵌着红木色腊肠丁、浅色蛋块与翠绿葱花；盘底不积油Amber grains studded with mahogany sausage cubes, pale egg and green scallion; no free oil pools on the plate

   You know it's right when: 每勺同时有甜、烟熏与咸味，腊肠弹牙但不发硬Each spoonful tastes sweet, smoky and salty at once, and the sausage is chewy but not hard