Food
This Chinese sausage fried rice has a hold on us 🤤
Get the recipe:
Chinese Sausage Fried Rice
Recipe courtesy of Andy Liang for Food Network Kitchen
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients:
5 links (about 5 ounces) Chinese sausage, such as lap cheong
5 scallions
4 large eggs
Kosher salt
1/2 teaspoon granulated sugar, divided
3 tablespoons plus 1 teaspoon neutral oil, such as vegetable or canola oil
1 tablespoon soy sauce
1 teaspoon fish sauce
1/4 teaspoon toasted sesame oil
1/4 teaspoon chicken bouillon powder, optional
1/8 teaspoon ground white pepper
5 cloves garlic, minced
6 cups day-old cooked jasmine rice
1 cup (about 5 ounces) frozen peas
Chili crisp or chili crunch, for serving
Directions:
Score the casing on the Chinese sausage lengthwise and peel off the casing.
Cut each sausage into quarters lengthwise and chop it into 1/2-inch dice.
Slice the scallions and keep the white parts and green parts separate. Set aside.
Beat the eggs with 1/2 teaspoon salt, 1/4 teaspoon of the sugar and 1 teaspoon neutral oil.
Mix the soy sauce, fish sauce, toasted sesame oil, bouillon powder, if using, and white pepper together in a small bowl until combined.
Heat a wok over high heat until it starts to smoke, about 2 minutes. Swirl in 1 tablespoon of the neutral oil to evenly coat the wok and wait until it starts to smoke again. Add the beaten egg, swirl the wok to create a thin egg omelet, then stir and scramble it to create bite-size pieces. Transfer the egg pieces back to the bowl you used to scramble them (they’ll be reheated).
Reduce the heat to medium. Swirl in the remaining 2 tablespoons neutral oil to evenly coat the wok. Add the diced Chinese sausage and the white parts of the scallions. Stir-fry until the fat is rendered from the sausage and the sausage starts to brown, about 2 minutes. Add the garlic and cook until golden, about 1 minute. Add the rice and 1/2 teaspoon kosher salt. Stir-fry until the rice grains are warm and start to brown, about 2 minutes.
Spread the rice flat over the wok and drizzle half of the soy sauce mixture around the edge of the wok just above the level of the rice so the sauce hits the hot metal and can caramelize. Once it caramelizes, toss the rice to evenly distribute the sauce and then repeat the same process of spreading the rice flat and caramelizing the remaining sauce mixture. Stir-fry until the rice is mixed, spread it flat again and leave it undisturbed until the bottom starts to brown and get crispy, about 2 minutes.
Stir the rice and spread it flat again over the wok and sprinkle the frozen peas and scrambled eggs on top of the rice. Leave the rice alone until it begins to brown on the bottom, about 2 minutes. Toss to combine and taste for seasoning. Stir in the green parts of the scallions and serve with chili crisp on the side.
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Season 10 of Diners, Drive-Ins and Dives took Guy Fieri across the country in search of standout local eats, with stops at spots like Kramarczuk’s in Minneapolis, the Tune Inn Restaurant & Bar in Washington, D.C., Metro Diner in Jacksonville and The Brick in Kansas City. From old-school diners and beloved family-run restaurants, this season served up unforgettable bites from coast to coast.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Timecodes:
0:00 – Kramarczuk’s (Minneapolis, MN)
5:35 – Tune Inn Restaurant and Bar (Washington, DC)
11:00 – Greek Corner (Cambridge, MA)
16:54 – Metro Diner (Jacksonville, FL)
22:45 – The Brick (Kansas City, MO)
28:09 – At Sara’s Table Chester Creek Cafe (Duluth, MN)
33:40 – The Blue Door Pub (St. Paul, MN)
40:39 – Good Dog Bar (Philadelphia, PA)
46:14 – Becky’s Diner (Portland, ME)
51:42 – Duluth Grill (Duluth, MN)
57:19 – 10th Ave Burrito Company (Belmar, NJ)
1:03:06 – The Elk Public House
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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Ina Garten’s sliders are juicy and packed with flavor. They’re made from seasoned ground beef mixed with garlic, thyme and Dijon mustard, then grilled and topped with melted gruyère. Served on toasted brioche buns with arugula, tomato and red onion, they’re perfect for summer cookouts, backyard gatherings and easy entertaining.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Sliders
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield: 4 to 5 servings
Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
Slice the buns in half crosswise and toast the halves cut side down on the grill.
Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
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Ina Garten’s 5-STAR Sliders 🍔 🤩 | Barefoot Contessa | Food Network
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