Sawaddee ka welcome to hot thai kitchen so today i'm going to make a dish that for many of us asians we would
consider this sort of classic childhood comfort food and that is chinese sausage fried rice or
what we call in thailand cow pot is fried rice and gunjiang is chinese sausage this is a dish
of chinese origin that has spread basically all over asia like so many countries have their own
version of this so i'm going to show you the thai version of kaupat kunchang which really isn't all
that different except for the use of you know what secret ingredient but it's a quick easy thing that
is so so so delicious and super hard to stop eating let's get started only a few ingredients
to talk about because it's pretty easy but i need to talk about your choice of chinese sausage or
la chung as it's called in cantonese so not any chinese sausage would do for this as
i've learned the hard way some brands are really really salty and when you're putting it in like
seasoned fried rice it just ends up being too salty those are fine if you're gonna eat it with
rice like plain rice or something like that so you might have to like try a couple brands for
the local peeps this is the one that i like to use and hey if it comes with a free gift
bonus so um in my experience i find the ones that are a little bit fatter it's less sweet i don't
know if that's just a coincidence or actually a thing or like the skinnier ones are saltier
and then what you want to do is just cut them into thin rounds like this i like to do it a little bit
on a bias because it always looks a little bit better a note if you're not familiar these are
not like pepperoni sticks okay you do not eat this raw you need to cook this adam actually
once walked into a butcher in chinatown to buy these and the the butcher was so concerned that
the white guy was gonna just start eating these like pepperoni sticks he was trying very hard to
communicate using sign language to add him no no no no no do not eat these raw just fyi these need
to be cooked okay apart from that the only thing i want to just talk about is how to cut gailan or
chinese broccoli for this particular recipe you can use whatever kind of veggies you like i think
some greens is good but being fried rice there's a bit of a trick because with the stems they're
going to take a lot longer to cook than the leaves but i don't want to go through the trouble of
separating them and cooking them at different times so i'm going to make sure that when i cut
the stems i just cut them into thin rounds so that essentially you can eat them raw okay so they're
crunchy and they just get heated through just like that and then once you get to the part where it's
starting to get to the thin stems and the leaves you can go into sort of half inch three-quarter
inch ribbons just like that obviously if you're using other vegetables just use your judgment
so apart from that i just got onions and carrots you can use other things but these are pretty
basic and then soy sauce and fish sauce which is i guess where the thai part comes in i really
think the combination of these soup makes a big difference everything else is pretty basic i'll
talk about them as i use them let's get started so the first thing we're going to do is we're going
to cook the chinese sausage to first brown it a little bit and also render some of that pork fat
so that that flavorful fat can help coat the rice add some flavor so i've got my wok completely dry
you don't want any oil in here at this stage because there's going to be more fat coming
add the chinese sausage and let it sort of slowly render so you don't want high heat at this point
because chinese sausage if you've ever had it you know that it's quite sweet which means it will
burn easily so i really didn't need to preheat this pan at all i don't know what i was doing have
it and then you're gonna cook this until basically it starts to brown on the underside a little
see it's gonna start to sort of like look a little grilled yeah they become translucent and then you
get like this little bits of like bubbly blistered that's the word i'm looking for then once it's
blistered again they burn quick so you just want to once you have all the nice blister that's good
flavor development just want to give them a toss and make sure they're cooked through and heat it
through and then that's it i'm just going to be done with that because i don't want to burn these
and i've got a nice amount of oil already coming out i find that you can over render the oil
and then what happens is the flavor becomes too salty because you've like you know concentrated
the the seasoning in the sausage so you don't want to overdo it so set this aside for now and
then in our pan here and turn the heat back on and depending on how much oil you've got left
you may or may not need to add more i am going to add a little bit more and then in goes my onions
my carrots and you want to cook this for about two minutes just to cook the onions through cook
the carrots these are hard vegetables so do give them time medium medium medium-high heat at this
point one misconception about wok cooking is everything has got to be blazing inferno
hot all the time that is not true sometimes you want it really hot to get things cooking quickly
water evaporating get that wok hey smoky flavor but other times things need slow and low heat
and they're bathing in la chung oil so good that's looking good my onions starting to
brown just a little bit i'm gonna now add my garlic and i'm adding garlic
second because this was gonna take a while and the garlic could have burnt
if i added it first and then i'm also going to add my white pepper at this stage and now most people
add pepper at the end but i find adding it at this stage really allows it to infuse into the oil and
then gets the flavor distributed more evenly and the garlic literally needs like 30 seconds at
this point if it's dry make sure you add a little extra oil okay now eggs are gonna go in i'm gonna
push everything to one side oh wait a minute do i add yes i gotta add my vegetables first
and then give this a toss and then again i'm really not worried about um cooking the
gailan as much because the stems are really nice and thin they could have been eaten raw
i just need the leaves to be kind of wilted okay so now what i'm gonna do is i'm gonna push
everything to the side i'm going to move my wok a little bit so that my heat is in this empty spot
if you need to you can add a little bit more oil because i'm going to add my eggs in there
if you're using nonstick you're not going to need any more oil
scramble it a little bit not all the way because you know i like a marbled
effect of my eggs if you like your eggs in one color you can beat them ahead of time oh yes
looking good now if you like your eggs to cling onto the vegetables while it's still raw you mix
them but if you want the eggs to be in like sort of separate pieces you can wait till it's more
cooked and eggs are still a little bit runny i'm going to add my rice because i also want the eggs
to cling on to the rice okay give this a quick toss oh i need to up my heat now forgot about that
okay so heat can go high now my seasoning is going in my fish sauce also known as magic sauce my soy
sauce and a little bit of sugar to balance out all that saltiness and now you're going to just toss
like your life depended on it so your goal in this initial minute is you need to break all the lumps
so you got lumps find them you get rid of them and my rice is cold because i have some leftover
but again i'm going to sound like a broken record when i say your rice does not need to
be cold or old it can come straight out of the rice cooker you just need to make sure it is
properly cooked and i will link to a video where i talk about properly cooked rice in the description
okay so once you have no more lumps at this point i'm going to let it sit and toast a little bit so
the rice gets a little bit crispy and i'm going to try to not forget to also because if you've seen
the show you know what happens i always forget to put the protein back in so let me just get that
tossed first and then let my rice toast hear the sound of puppet toasting and popping rice
that is the key to delicious fried rice again we want fried rice not just mix
oh this is so good look i got some nice toasty bits and just like that it is done
look at this and i should tell you that if it's your first time making a dish you want to taste
it before you plate it because then you can fix it but i've made this so many times that i just
know this works and this makes a perfect amount for two healthy adults a balanced meal veggies
protein carbs and then because i'm thai i do like to put a sprinkling of cilantro on top you could
do green onions but i feel like we already have an oniony thing in there so like cilantro adds
this sort of cooling freshness but if you don't like cilantro you can do you don't have to do
anything and then also because i'm thai we always like cucumber with our salad because not salad
fried rice because fried rice is so rich and heavy and the cucumber really acts like a nice sort of
you know what's what i'm looking for palette cleanser that's it yay does that look good or what
oh my my tummy is rumbly
oh
oh good first you eat it you taste the rice and the rice the fried rice
itself is already good perfect balance salty savory sweet and then you start chewing on
the lap chung and it's like oh yes so that chewy texture and the sort of the
fatty juiciness of the sausage and that sweet and that iconic iconic flavor of
that laptop quite like chinese sausage it starts to come out and mixed with the rice and it is just
it's just heaven ah so good okay i'm gonna stop talking because i gotta go
finish this because i'm so hungry so the recipe as always will be on hatthaikitchen.com and if you
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