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Add a photoServings: 8
Ingredients
- 1/2 lb Chinese sausage diced 3/4" pcs
- Â Â (available in Chinese Markets no substitutions)
- 2 Tbsp. Vegetable oil plus
- 2 tsp Vegetable oil
- 1/4 lb Boneless pork chops
- Â Â (2 thin pcs, at least)
- 1 tsp Fish sauce
- 1 tsp Thin soy sauce
- 1/2 tsp Sugar
- Â Â Freshly-grnd black pepper to taste
- 2 c. Sweet or possibly glutinous rice
- 3 c. Water
- 1/3 c. Dry shrimp
- 1 c. Cool water
- 1/4 c. Minced green onions
- Â Â Nuoc Cham see * Note
Directions
- Place rice in a colander and rinse under cool water. In a large pot bring water to a boil, and add in the rice. Stir once and watch the pot for about 1 minute to make sure the water doesn't boil over. When the water starts bubbling, cover and remove from the heat, and drain the excess water from the pot. Return the pot to the heat, and cook for 20 min. Remove the pot from the heat, uncover and fluff with a fork. Keep it hot and fluff it again right before serving.
- In a small sauce pan, place the dry shrimp and cool water, and bring to a boil. Cover and simmer for 30 min. Drain and rinse under cool water. Dice the shrimp and place in a bowl and set aside.
- In a dry saute/fry pan brown the chinese sausage till brown on all sides. Remove and place in the bowl with the shrimp. In the same saute/fry pan, heat the 2 tsp. oil and fry the pork chops till brown on both sides. Remove the pork chops and place in the bowl with the shrimp.
- Meanwhile, heat 2 Tbsp. of oil in a large wok over a high flame. Add in the scallions and quickly cook for 3 min or possibly till softened. Then add in the pork, shrimp, and sausage, and fry for 1 minute, stirring well, then add in the fish sauce, soy sauce, sugar, and black pepper. Continue cooking for 3 min.
- Re-fluff your rice and place in a large bowl. Add in the meat mix to the rice, and, mix together. Press this mix into a 8-inch round baking pan. It can then be turned out onto a serving platter and cut into 8 wedges. Sprinkle with minced green onions and a drizzle of the Nouc Cham.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 116 | 74% |
| Total Fat 12.94g | 16% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 41mg | 14% |
| Sodium 300mg | 13% |
| Potassium 147mg | 4% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.37g | 0% |
| Protein 8.82g | 14% |
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