HELLO LOVELY VIEWERS! I hope you enjoy this video! If you have any questions be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there. If you still have questions you can post it here for the community to answer, but if you want to ask me, you can post it to my Facebook page, Tweet me, or refer to the contact page on my website. (Please don't send Instagram DMs.) I may not get to questions in the comments due to the large volume. Thanks you! CHECK OUT MY MOST POPULAR FRIED RICE RECIPE: Pineapple Fried Rice ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-clZTw2AC6yU.html
I love Chinese sausage--it makes any dish better! When I graduated college, I would often make a quick meal of a Chinese sausage link on top of white rice, add a fried egg and drizzle oyster sauce over it. OR, I'd throw in the Chinese sausage link into my rice cooker and cook it with the rice.
*This menu is popular as it's simple but really yummy!(I can imagine the taste😁) Korean people specially children really like this, as well. Thank you for your recipe and kind explanation* 😚
Just discovered this channel - excellent! My Thai mother met my Father during the Vietnam War. Thai cooking is the best... Comfort food as a child was Fish sauce & Khao Neal!
Thank you for saying the rice does not need to be a day old or cold. I make this Chinese sausage fried rice all the time. Actuality just bought some today. I take the rice out of the cooker, onto a plate and let it cook down and dry out while chopping and cooking. Works fine.
this is favorite fried rice for me, and I WAS THAT WHITE GUY WHO ATE IT RAW 😂😂 1 bite in Hong Kong HAHA!! boy was i disappointed thought there was something wrong!! i learned 😁
Thank you! I ate quite often at street vendor carts in Thailand. I remember having this dish and now I know its name. thank you. Yes, it was in the china town area of Bangkok.
I love your little captions...so cute~! You seem more like yourself in this video. Passionate about the little things, and that's so heartwarming. I think post-partum might not have been the easiest for you, but you are amazing. Stick to the essence of this channel, the reason why it all started, and you will find your rightful audience. :) (from a long-time local subscriber :))
Your video made me get lap cheong craving! Made fried rice today with chicken, prawns, eggs and lap cheong! It was delicious! As for the rice, using day old rice which has dried a bit makes a whole difference. I recommend not skipping that...
I normally cook my Chinese sausage in a few tablespoons of water until the water evaporates, then the oil from the sausage will come out to perfectly sear it. This way the sausage is thoroughly cooked and no need to worry about the burning.
I’m so happy to find this recipe. I used to follow your crab fried rice recipe (which doesn’t have vegetables) when making Chicken fried rice, but would always add vegetables. I never knew when to fry the vegetables; this recipe really helps in knowing the correct order to add vegetables, garlic, egg, and meat. (On a sidenote, when you type hints or notes for us to read on your screen, can you leave them on longer as they vanish after 2 seconds before we have a chance to read them.). Thanks again for sharing your gift of cooking with the world!
In reference to the pork sausage. Decades ago, my first experience using a microwave oven was heating lap cheong (pork sausage as descried) for one minute. What came out was a solid stick of meat! Time flies. Carpe Diem
The best Chinese sausage I've had here in the UK was a frozen Thai brand (I forget which one). the most unpleasant one to my taste was , ironically, from Canada and was branded as Wing Wing. I love it in fried rice. Funny pop up comments. Loving these videos.
I watched I lot of recipe of fried rice and was working with it, with this recipe I will definitely try this and upload, I love how you explain everything, you inspired me and my channel. tqvm
Hi Pailin thanks for the great video! My housemate is Taiwanese and recommended I cook my rice with the sausage in the rice cooker, which imbued the rice w the sausage flavor and coated it with some of the sausage oil. Just another fun variation!
Lovin' the new infographics! Never been a fan of chinese sausage growing up. I always found it too sweet but I'll give this a try as maybe more cooking will de-sweet them.
I love chinese sausages in cantonese rice but once in a while a make fried rice woth them or throw them in my noodle soup. The lemongrass Chinese sausage are also delicious and perfect for fried rice !
And oh my God! This fried rice is sooo delicious, I'll definitly make it again. Thanks so much for the recipe and a short excursion to Chinese sausages. Now I know how to handle them. Lots of love :-)
Honestly, this dish is not commonly cooked among households here in the Philippines. But ours is an exception as Chinese Sausage Fried Rice is one of my childhood favorites and I was able to have my own recipe now that I am grown-up. PS: I have to dice my Carrots in the smallest way possible because my wife is not fond of them.
It's absolutely true! The guy was so VERY worried, and Pailin's pretty much got it spot on re the motions to convey "This is not pepperoni!" without his being able to speak English :)
Actually this dish isn't terribly common here in Hong Kong. Nonetheless it looks fantastic, and as fried rice is my signature dish among my family, I'm definitely going to try it. BTW, do you have access to liver sausages? They're even richer than lap cheong but are softer and have an interesting sandy texture, kind of like salted egg yolks. They'll take this dish to another level. And thank you for introducing the concept of wok hei to the Western audience. As a translator I find it almost impossible to put it in English.
Yes! In Malaysia,we eat this with slices red chillies in light soy. Thai chillies in soy with every dish make everything tastes better, even better with minced garlic, sliced chillies and soy. I kid you not. Thank for adding garlic. Many make fried rice without garlic, meh! This is how I grew up eating.
Hi Pailin. First I need a little education from the public. Always thought that Chinese sausage was called Fong Cheung or Lop Cheung though not sure what is the difference. There’s also a variety made with duck called Lop Ngop Cheung. One of my favorite brand is made by Harbor Sausage made in Garden Grove California. Fairly soft and tasty. Um also love to add shrimp Thai chili and cilantro is a must try !! Hai Ya lack of wok tossing technique, as Uncle Roger would scream, “no mess -no taste !!”.
I always make lap cheong fried rice with the quart of white rice I get with takeout. Especially Indian takeout I only use the biryani with the curries so it's never used with the meal and each curry gets its own quart of white rice. Gets an extra 1-2 meals out of a take out order and I keep the ingredients on hand so it's not really any extra cost to whip up. It's really funny seeing this video because I literally had this not even 9 hours ago. My recipe is much simpler though with usually either mixed frozen or no veggies. Just basically a quart of rice (I prefer short-medium grain rice but basmati or whatever you get from takeout works just fine), 3 eggs, 2 lap cheong, onions, garlic, soy sauce and fish sauce and salt and pepper to taste. When I'm super lazy I just use onion powder and garlic powder and skip the extra prep work lol.
I just love THAI Lap Cheong! They don't have Chinese wine in them and taste awfully delicious! Some lap cheong taste of nothing but wine which my family dislikes. So I save my Thai lap cheong for fried rice and to eat with plain rice porridge. I get friends who visit Bangkok to bring them back for me.
TIL fromyour comment TH Lap Cheong is different from the original due to th reason you mentioned. Really. I thought they were the same all the time. Never try CH Lap Cheong before but love to have it someday.
@@bend.6091 Thai lap cheong reminds me of my childhood when Chinese wine was not in use. The addition of Chinese wine seems to be a more modern addition to our local lap cheong in Singapore. Just assuming here becuz my first bite of Thai lap cheong brought back memories of how lap cheong used to taste like, without the wine.
Omg I love your apron!!!! Where can I buy it? Btw thanks for the great videos. I’ve learned a lot from you. ☺️ from one Vancouverite to another....stay safe and take care!!! 🇨🇦
It’s really interesting. Using ka na or kailan in stir fried rice or kuay teow is a very Teochew habit. And Teochew style fried kuay teow and fried rice always includes…… fish sauce! Not just soy sauce. And there is this technique where the soy sauce and fish sauce are swish from the side of the very hot wok that they sizzle. It appears that a lot of Thai stir fries are influenced by Teochew style stir frying right down to the seasoning and love of coriander as a garnish!
I was gonna say the only missing ingredient is bouillon powder (Rod-Dee, Knorr, etc). Those are magical and although manufacturers claim there is no MSG in the ingredients, they contain other amino acid salts that have essentially the same effects as MSG.
There are infinite ways of making fried rice, everyone makes it slightly differently. It's often eaten as a way to use up leftover vegetables or meat. There are many different fried rice seasonings. See if you like this, if not there are many other ways of making fried rice :)
Ohh my! Best fried rice ever!! Gonna have to make this for my birthday tomorrow with the Thai waterfall salad😜. I’d make gang som but no one can eat it but me🤪 Been watching your channel and The Roaming Cooks channel all day since we were supposed to be in Thailand right now and obviously are not👎🏼. Thx for your videos, they bring us much hunger and bring back memories of absolutely amazing food, culture and people✌🏼
