Crispy Rice with Lap Cheong (Chinese Sausage)
- 91 - 120 Minutes
- 2 cups cooked rice (dry and cool)
- 1 stick of Chinese sausage (Lap Cheong), steamed and sliced
- 2 tbsp of soy sauce
- ¼ cup of chopped Chinese or regular chives
- Sriracha sauce (optional)
- ½ cup unseasoned rice vinegar
- 2 tbsp granulated sugar
- 2 tsp salt
Cook TILDA Basmati Rice according to the package directions. Allow to cool.
Prepare vinegar mixture, while rice is cooking. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium-low heat until sugar and salt have dissolved, about 1 minute.
Wet your hands and put 1 cup of rice in between two long pieces of cling wrap.
With a rolling pin, roll out the rice into a sheet about 1 cm thick.
Cut into about 4x5cm rectangles. Set aside and repeat until all the rice is used up.
Refrigerate for 2 hours. At this stage, the rice cake can be stored in the fridge for a couple of days.
Fill a non-stick frying pan with sufficient oil to shallowly cover the base. Fry the rice cakes on medium heat for 2 minutes on each side to get the middle of the cake to soften. Then turn up the heat to high and continue to fry for 2 more minute or until the outside is deep brown and crispy. Lift it out and drain on a rack.
Brush each rice cake with soy sauce, topped with a piece Chinese sausage and sprinkle with chives.