Heirloom Black Rice with Lap Cheong Sausage and Lily’s Farm Egg

Adapted by StarChefs.com
March 2012
Yield: 4-6 servings

INGREDIENTS:

Heirloom Black Rice with Lap Cheong Sausage and Lily’s Farm Egg
3 tablespoons vegetable oil
6 ounces dried Chinese sausage, thinly sliced or diced
1 one-inch piece ginger, peeled and minced
3 cloves garlic, minced
16 ounces black rice, cooked
2 ounces Shaoxing wine
2 ounces Chinese light soy sauce
½ cup chopped scallions
kosher salt
black pepper
To Assemble and Serve
Farm egg

METHOD:

For the Heirloom Black Rice with Lap Cheong Sausage:
Heat the vegetable oil in a wok. Add the sausage, ginger, garlic, and rice until coated. Add the wine, soy sauce, and scallions. Continue cooking for about 3 minutes, adding salt and pepper as you like.

To Assemble and Serve:
Serve the Heirloom Black Rice with Lap Cheong Sausage topped with a fried farm egg.