Lap Cheong and Egg Fried Rice

Lap Cheong Fried Rice

Lap Cheong is a Chinese hard sausage made from pork and pork fat that is usually smoked, sweetened and seasoned. I generally freeze the package of lap cheong since I so rarely use it. It's easy to remove the casing by soaking the sausage links in boiling water until the casings puff up. They're easy to then peel off, making it less difficult to slice. I like to season the rice for depth of flavour and mix it with eggs to give the fried rice a golden hue.

This fried rice is a one-dish meal that needs no more than a bowl of soup for company. It has all four food groups and is a complete meal unto itself.

Five Vegetables Stir-Fry

Panch Mishali Sheddho

Panch = 5, Mishali = Mixed, Sheddho = Boil

Potatoes, carrots, green beans, green peas and radish are each boiled separately, just until tender. They are then combined and stir-fried together for a wholesome vegetable side dish. Different from gota sheddho or whole boiled vegetables, these are cut into bite-sized pieces. Any combination of five or seven vegetables can be used to make this side dish.