Chinese Sausage Fried Rice Recipe ข้าวผัดกุนเชียง - Hot Thai Kitchen

# Chinese Sausage Fried Rice: A Thai Twist on a Classic Dish

## Introduction

Welcome to Hot Thai Kitchen! Today, we’re diving into a dish that’s a beloved classic in many Asian households—Chinese sausage fried rice, or as it’s known in Thailand, **cow pot (fried rice) with gunjiang (Chinese sausage)**. This comforting meal has traveled across Asia, with each country putting its own spin on the recipe. In this Thai version, we’ll show you how to create a flavorful dish that’s quick, easy, and impossible to stop eating once you start.

## Ingredients

Let’s talk about what you’ll need for this recipe. The key ingredient here is **Chinese sausage**—not just any brand will do. Some sausages are overly salty, which can ruin the balance of flavors in this dish. Through trial and error, I’ve found that slightly fatter sausages tend to be less sweet and more balanced. Look for one that’s a good mix of flavor without being overly salty.

For the vegetables, **gailan (Chinese broccoli)** is a great choice, but you can use any greens you like. The trick with gailan is in how you prepare it. If you’re not familiar, these are not like pepperoni sticks—they must be cooked! However, by slicing the stems thinly, they can be eaten almost raw and just heated through, maintaining their crunchiness.

Other essentials include:

- **Onions and carrots**: These will add sweetness and texture to your dish.

- **Soy sauce and fish sauce**: These are where the Thai flavors come in, adding a rich umami profile.

- **White pepper**: Adds a subtle heat that enhances the overall flavor without overpowering it.

- **Eggs**: Scrambled eggs help bind everything together while adding protein.

## Preparation Steps

### Cooking the Chinese Sausage

The first step is to cook the Chinese sausage. Place your wok on medium heat and let the sausage slowly render its fat. This not only browns the sausage but also ensures that the flavorful fat coats the rice later. Be careful not to burn the sweet casing by cooking it at too high a temperature. Once the sausage starts to blister, toss it gently to ensure even cooking and set it aside.

### Preparing the Vegetables

While your pan is still hot, add a little extra oil if needed. Cook your onions and carrots until they begin to soften—about two minutes. Then, add your garlic and white pepper. Garlic should be cooked just long enough to release its aroma without burning—it needs only about 30 seconds.

### Adding the Eggs

Push the vegetables to one side of the pan, creating space for the eggs. Scramble the eggs in the empty spot, allowing them to cling to the vegetables as they cook. For a marbled effect, keep some of the egg slightly runny; for a more uniform texture, cook it completely before mixing with the vegetables.

## Cooking Process

### Incorporating the Rice

Once the eggs are cooked, add your pre-cooked or leftover rice. If you’re using fresh rice, ensure it’s properly cooled so it doesn’t stick together. Toss everything together, breaking up any lumps as you go.

### Seasoning and Finishing Touches

Add soy sauce, fish sauce, and a hint of sugar to balance the saltiness. Continue tossing until everything is evenly coated. Let the rice toast for a bit to develop that signature crispy texture—this step is key to achieving delicious fried rice rather than just mixed rice.

Once the rice is perfectly toasted, add your pre-cooked sausage back in and toss gently to combine.

## Tips and Variations

- **Rice Preparation**: While leftover rice works well, freshly cooked rice can also be used if you adjust the cooking time to avoid sticking.

- **Crunchy Vegetables**: By slicing stems thinly, they retain their crunch even when cooked through.

- **Garnish with Cilantro**: For an extra burst of freshness, sprinkle cilantro on top.

## Conclusion

This dish is a testament to the simplicity and depth of flavor that home cooking can achieve. The combination of sweet, savory, and umami flavors in every bite makes it a true comfort food. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a go-to for satisfying meals.

So there you have it—a detailed guide to making Chinese sausage fried rice with a Thai twist. Don’t forget to tag us on social media if you try it! Until next time, happy cooking!

"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot thai kitchen so today i'm going to make a dish that for many of us asians we would  consider this sort of classic childhood comfort food and that is chinese sausage fried rice or  what we call in thailand cow pot is fried rice and gunjiang is chinese sausage this is a dish  of chinese origin that has spread basically all over asia like so many countries have their own  version of this so i'm going to show you the thai version of kaupat kunchang which really isn't all  that different except for the use of you know what secret ingredient but it's a quick easy thing that  is so so so delicious and super hard to stop eating let's get started only a few ingredients  to talk about because it's pretty easy but i need to talk about your choice of chinese sausage or  la chung as it's called in cantonese so not any chinese sausage would do for this as  i've learned the hard way some brands are really really salty and when you're putting it in like  seasoned fried rice it just ends up being too salty those are fine if you're gonna eat it with  rice like plain rice or something like that so you might have to like try a couple brands for  the local peeps this is the one that i like to use and hey if it comes with a free gift  bonus so um in my experience i find the ones that are a little bit fatter it's less sweet i don't  know if that's just a coincidence or actually a thing or like the skinnier ones are saltier  and then what you want to do is just cut them into thin rounds like this i like to do it a little bit  on a bias because it always looks a little bit better a note if you're not familiar these are  not like pepperoni sticks okay you do not eat this raw you need to cook this adam actually  once walked into a butcher in chinatown to buy these and the the butcher was so concerned that  the white guy was gonna just start eating these like pepperoni sticks he was trying very hard to  communicate using sign language to add him no no no no no do not eat these raw just fyi these need  to be cooked okay apart from that the only thing i want to just talk about is how to cut gailan or  chinese broccoli for this particular recipe you can use whatever kind of veggies you like i think  some greens is good but being fried rice there's a bit of a trick because with the stems they're  going to take a lot longer to cook than the leaves but i don't want to go through the trouble of  separating them and cooking them at different times so i'm going to make sure that when i cut  the stems i just cut them into thin rounds so that essentially you can eat them raw okay so they're  crunchy and they just get heated through just like that and then once you get to the part where it's  starting to get to the thin stems and the leaves you can go into sort of half inch three-quarter  inch ribbons just like that obviously if you're using other vegetables just use your judgmentso apart from that i just got onions and carrots you can use other things but these are pretty  basic and then soy sauce and fish sauce which is i guess where the thai part comes in i really  think the combination of these soup makes a big difference everything else is pretty basic i'll  talk about them as i use them let's get started so the first thing we're going to do is we're going  to cook the chinese sausage to first brown it a little bit and also render some of that pork fat  so that that flavorful fat can help coat the rice add some flavor so i've got my wok completely dry  you don't want any oil in here at this stage because there's going to be more fat coming  add the chinese sausage and let it sort of slowly render so you don't want high heat at this point  because chinese sausage if you've ever had it you know that it's quite sweet which means it will  burn easily so i really didn't need to preheat this pan at all i don't know what i was doing have  it and then you're gonna cook this until basically it starts to brown on the underside a little  see it's gonna start to sort of like look a little grilled yeah they become translucent and then you  get like this little bits of like bubbly blistered that's the word i'm looking for then once it's  blistered again they burn quick so you just want to once you have all the nice blister that's good  flavor development just want to give them a toss and make sure they're cooked through and heat it  through and then that's it i'm just going to be done with that because i don't want to burn these  and i've got a nice amount of oil already coming out i find that you can over render the oil  and then what happens is the flavor becomes too salty because you've like you know concentrated  the the seasoning in the sausage so you don't want to overdo it so set this aside for now and  then in our pan here and turn the heat back on and depending on how much oil you've got left  you may or may not need to add more i am going to add a little bit more and then in goes my onions  my carrots and you want to cook this for about two minutes just to cook the onions through cook  the carrots these are hard vegetables so do give them time medium medium medium-high heat at this  point one misconception about wok cooking is everything has got to be blazing inferno  hot all the time that is not true sometimes you want it really hot to get things cooking quickly  water evaporating get that wok hey smoky flavor but other times things need slow and low heat  and they're bathing in la chung oil so good that's looking good my onions starting to  brown just a little bit i'm gonna now add my garlic and i'm adding garlic  second because this was gonna take a while and the garlic could have burnt  if i added it first and then i'm also going to add my white pepper at this stage and now most people  add pepper at the end but i find adding it at this stage really allows it to infuse into the oil and  then gets the flavor distributed more evenly and the garlic literally needs like 30 seconds at  this point if it's dry make sure you add a little extra oil okay now eggs are gonna go in i'm gonna  push everything to one side oh wait a minute do i add yes i gotta add my vegetables firstand then give this a toss and then again i'm really not worried about um cooking the  gailan as much because the stems are really nice and thin they could have been eaten raw  i just need the leaves to be kind of wilted okay so now what i'm gonna do is i'm gonna push  everything to the side i'm going to move my wok a little bit so that my heat is in this empty spot  if you need to you can add a little bit more oil because i'm going to add my eggs in there  if you're using nonstick you're not going to need any more oilscramble it a little bit not all the way because you know i like a marbled  effect of my eggs if you like your eggs in one color you can beat them ahead of time oh yes  looking good now if you like your eggs to cling onto the vegetables while it's still raw you mix  them but if you want the eggs to be in like sort of separate pieces you can wait till it's more  cooked and eggs are still a little bit runny i'm going to add my rice because i also want the eggs  to cling on to the rice okay give this a quick toss oh i need to up my heat now forgot about that  okay so heat can go high now my seasoning is going in my fish sauce also known as magic sauce my soy  sauce and a little bit of sugar to balance out all that saltiness and now you're going to just toss  like your life depended on it so your goal in this initial minute is you need to break all the lumps  so you got lumps find them you get rid of them and my rice is cold because i have some leftover  but again i'm going to sound like a broken record when i say your rice does not need to  be cold or old it can come straight out of the rice cooker you just need to make sure it is  properly cooked and i will link to a video where i talk about properly cooked rice in the description  okay so once you have no more lumps at this point i'm going to let it sit and toast a little bit so  the rice gets a little bit crispy and i'm going to try to not forget to also because if you've seen  the show you know what happens i always forget to put the protein back in so let me just get that  tossed first and then let my rice toast hear the sound of puppet toasting and popping rice  that is the key to delicious fried rice again we want fried rice not just mix  oh this is so good look i got some nice toasty bits and just like that it is done  look at this and i should tell you that if it's your first time making a dish you want to taste  it before you plate it because then you can fix it but i've made this so many times that i just  know this works and this makes a perfect amount for two healthy adults a balanced meal veggies  protein carbs and then because i'm thai i do like to put a sprinkling of cilantro on top you could  do green onions but i feel like we already have an oniony thing in there so like cilantro adds  this sort of cooling freshness but if you don't like cilantro you can do you don't have to do  anything and then also because i'm thai we always like cucumber with our salad because not salad  fried rice because fried rice is so rich and heavy and the cucumber really acts like a nice sort of  you know what's what i'm looking for palette cleanser that's it yay does that look good or whatoh my my tummy is rumblyohoh good first you eat it you taste the rice and the rice the fried rice  itself is already good perfect balance salty savory sweet and then you start chewing on  the lap chung and it's like oh yes so that chewy texture and the sort of the  fatty juiciness of the sausage and that sweet and that iconic iconic flavor of  that laptop quite like chinese sausage it starts to come out and mixed with the rice and it is just  it's just heaven ah so good okay i'm gonna stop talking because i gotta go  finish this because i'm so hungry so the recipe as always will be on hatthaikitchen.com and if you  make it you can post a photo and then tag me on facebook twitter or instagram at hot thai kitchen  if you haven't subscribed you must because more recipes like this will be coming your way  a special thanks to our patreon supporters who help  make the show possible and i will see you next time for your next delicious thai meal\n"