Shrimps and Sausage Fried Rice

Ingredients:

• 2 preserved Chinese sausages
• 800 g cooked white rice (preferably left overnight after cooking)
• 2 eggs, lightly beaten
• 250 g medium shrimps, peeled and de-veined
• 125 ml water
• 60 ml oil
• 1 medium white or red onion, peeled and chopped
• 4 cloves garlic, peeled and crushed
• 5 tablespoons soy sauce
• 3 scallions, chopped
• pinch of pepper

Procedures:

• Boil the water in a small pot or frying pan and simmer the Chinese sausages over low heat until water evaporates, about 5 - 10 minutes.
• Continue to fry the sausages in their own fat until fully cooked, turning frequently.
• Remove sausages from pan, cool a few minutes, then slice diagonally into 1 cm pieces.
• Set aside.
• Heat 1 tablespoon of the oil in a pan and scramble the eggs.
• Remove scrambled eggs from pan and cut into 1-cm pieces. Set aside.
• Heat remaining oil in a wok.
• Sauté chopped onions and garlic until transparent and aromatic, about 1 to 2 minutes.
• Stir in shrimps and cook until almost done, about 1 to 2 minutes.
• Immediately stir in the cooked rice, the cooked sausages and the scrambled eggs.
• Season with soy sauce and pepper and stir-fry vigorously, distributing all ingredients evenly, until rice becomes a nice brown color and smells fragrant.
• Dish onto serving plates or individual bowls and garnish with chopped scallions before serving.

Via: Asianfreerecipes