This is the dish that Chef Tracy Chang said she learned to cook as a kid, before she was tall enough to reach the stove top. Chang is the chef/owner of Cambridge’s PAGU and a regular host of GBH Amplifies. She said she could eat this dish every day and not grow tired of it.
Haiga rice is a Japanese rice where the bran is removed, not the germ, so it is considered “semi-polished.” It offers the faster cooking time and tenderness of white rice but also the additional nutrition of brown rice. It can be found at many large grocery stores, Asian markets, and online.
Taiwanese sausages are a reddish, sweet and savory pork sausage with a higher fat content. They can be purchased at Asian markets.
This recipe can easily be scaled to serve 8, 12, or 16.
You can find episodes of GBH Amplifies hosted by Tracy Chang here.
Serves Two (Yields 1 Quart)
INGREDIENTS
- 300 grams (10½ oz) Taiwanese sausage
- 30 grams (2 tbs) canola or avocado oil, divided
- 400 grams (8 lg) whole eggs, beaten
- 1¼ teaspoons sea salt, divided
- 20 grams (4-6 cloves) garlic, minced
- 100 grams scallion, sliced into 1mm thin rings (approx 7-9 scallions), divided
- 500 grams (approx 2¾ cups) haiga rice, cooked, day old
- 1 teaspoon fresh-ground, coarse black pepper
- 100 grams (1 medium to large) carrot, diced to 1cm cubes
- 100 grams (approx ¾ cups) green peas, frozen
- 100 grams fried shallots, diced
TO PREPARE
STEP ONE. In a large skillet or wok on medium heat, add sausage. Sauté 3-5 minutes until golden. Set aside.
STEP TWO. Add half the oil to the pan. Once hot, add eggs and ¼ teaspoon of salt. Sauté until cooked and gently golden, 2 minutes. Remove eggs from pan.
STEP THREE. Add remainder of the oil to now empty pan. Add garlic, half the scallions, the cooked sausage, and the cooked, day-old rice. Over medium heat, sauté for 5-8 minutes until golden, breaking up any chunks of rice to individual grains. Add ½ teaspoon salt, pepper, and carrots. Return eggs to pan.
STEP FOUR. Sauté 5 more minutes. Limit stirring so that bottom of the rice gets a nice golden rust.
STEP FIVE. Turn off heat and add peas, remaining scallions, and fried shallots. Add remaining ½ teaspoon salt. Mix well before serving.
