The only element that needs real cooking is the scrambled eggs. The rice cooker takes care of the sausages and rice with minimal work.
Cook’s notes
While fried rice is the default way of cooking rice for breakfast, there are times when there’s no rice left over from the previous day. Rare in our household, but it happens.
That means cooking rice from scratch (if you need help with rice varieties and how much water you need to cook the grains in, see my guide). Nothing complicated since the process requires no human intervention once the cooker is switched on.
The most common rice cookers take 20 minutes to cook rice. Halfway through, you will notice that the grains have plumped up and there’s very little water visible on top and along the edges. That’s the perfect time to drop in your Chinese sausages. The steam will heat and soften them to perfection.
Between dropping in the sausages and the rice cooker automatically switching off, you have more than enough time to cook your eggs. By the time they’re done, the rice is ready and the sausages just require slicing.
20-minute Chinese sausage, egg and rice breakfast
Equipment
- Rice cooker
Ingredients
- 1 cup rice
- 2 to 4 Chinese sausages
- 2 extra large eggs
- ¼ cup thinly sliced scallions
- 1 tablespoon fried garlic
- salt
- pepper
- 2 tablespoons cooking oil
Instructions
- Cook the rice as you normally do in the rice cooker.
- When the rice is halfway done, drop in the Chinese sausages.
- Leave for the rice to finish cooking.
- While the rice and sausages cook, beat together the eggs, scallions, fried garlic, two generous pinches of salt and a generous pinch of ground pepper.
- Heat a tablespoon of cooking oil in a frying pan, pour in half of the egg mixture and cook over medium-low heat, stirring often, until firm but the center is still wet. Repeat with the remaining cooking oil and egg mixture.
- Take the sausages and slice.
- Ladle rice on two shallow bowls, arrange the sausage slices on the side and the scrambled egg on top.
- Serve immediately.
Humba