Breakfast Rice Cakes with Chinese Sausage

Breakfast Rice Cakes with Chinese Sausage
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  • 2 scallions, thinly sliced on the bias
  • 4 large eggs
  • 4 "lop chong": (Chinese dried) sausages, cut on the bias into ½-inch-thick slices (about 6 ounces total)
  • 2 tablespoons peanut oil, plus extra for oiling the plate
  • 2 teaspoons black sesame seeds
  • 2 teaspoons white sesame seeds
  • 2 tablespoons rice vinegar
  • + 4 more ingredients
    • 2 tablespoons mirin
    • 2 teaspoons kosher salt, plus more for seasoning the eggs
    • 1 ¼ cups water
    • 1 cup "short-grain rice":/stories/10378

Place rice in a large fine mesh strainer and rinse with cold water 3 times to remove some of the starch. Combine rice with water and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat to low and cook, covered, until rice is tender and all the water is absorbed, about 18 t...

View full recipe at Chow


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