Ease of Preparation: Intermediate
A modified version of the classic Chinese favorite. The key to this dish is the Chinese sausage. With its distinct flavor, it cuts through the rice and sets the dish apart.
- Taste is lightly sweet, savory, and aromatic.
- The weight is medium but can be balanced with vinegar and spicy.
- The texture is soft.
- Good for people with low to moderate side effects.
- Gives an emotional response of a home cooked meal from my Chinese family.
- Best categorized as Chinese.
- 4 oz. sweet Chinese pork sausage, thinly sliced (Cantonese or Taiwanese style)
- 1 c. sushi grade rice
- 6 green onions, thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. light soy sauce
- 1/2 tbsp. black pepper
- 1 tsp. cayenne pepper
- 2 tbsp. rice vinegar
- 1 tbsp. sugar
- 1/2 tbsp. 5 spice powder
Prepare sushi grade rice as directed in a rice cooker. When finished, remove and place into large mixing bowl. Stir in oil and rice vinegar, mixing thoroughly to coat all surfaces. Allow rice to cool until it is warm. The rice needs to be warm, not hot. Add remaining ingredients and seasonings into bowl with rice. Mix thoroughly, and be careful to allow soy sauce to be applied evenly. The best way to do this is to add it in small increments, stirring thoroughly in between.
After rice is thoroughly coated and mixed, transfer rice into a baking dish of your choosing. Cover well with either a lid or tin foil and bake in oven at 375°F at least one hour. The longer you bake this dish, the more well-integrated the flavors become. Be careful not to over-bake, as the rice could begin to dry out.
Remember, soy sauce is salty! Don’t over-salt. Do not add additional salt to this dish. Rice as advertised is very sticky and will scoop out with a similar texture to Rice Krispy treats before they harden into the “treat” part.