中文菜谱：香肠香菇油饭

I make this dish whenever I am don’t have much time to cook but still want to have a good home cooked meal, or when I am just simply too lazy to prepare several courses. O(∩_∩)O~

In one single pan, sausages provide protein; rice provides carbohydrate and shiitake mushrooms provide vitamins. What more does one need?

Ingredients：

2 cups of short grain rice
250 to 300g fresh shiitake mushrooms (sold in most Asian grocery markets)
1 package of Chinese sausages (12 oz. sold in most Asian grocery markets)
1 small onion
1 to 2 teaspoons oyster sauce
1/4 teaspoon ground white pepper
1/4 teaspoon five spice powder
2 gloves of garlic, peeled and minced
3 to 4 tablespoons soy sauce
1 to 2 teaspoons vegetable oil
chicken broth/ water (about 2 1/2 to 2 3/4 cups)
salt to taste

Directions：

Use a damp kitchen paper towel to wipe clean the shiitake mushrooms. In Asia, people believe rinsing fresh mushrooms under running water could ruin their delicate aroma. The best way to clean them is with damp cloth or paper towel.

When shopping in Asian grocery market, remember to get the sausages from Canton or Hong Kong areas. They usually taste a bit both sweet and savory, which makes them perfect for stewing together with rice and mushrooms.

Dice the mushrooms, onion and sausages.

Heat a wok over high heat. Add oil and diced sausages. Stir fry until the sausages turn golden brown.

I use a Staub perfect pan for the dish. It is very sturdy and heats evenly, which is perfect for Asian style sauté, stir fry and stew.

Add minced garlic and chopped onion. Sauté for 3 to 4 minutes or until the onion turns soft and transparent.

Add white rice, sauté for a couple minutes. The rice should be evenly coated with oil and liquid in the pan.

Add chopped shiitake mushrooms, along with oyster sauce, ground white pepper, five spice powder and salt. Continue to sauté for another 3 to 5 minutes.

Add chicken broth / water.

When it comes to a boil, cover with lid. Reduce the heat to simmer for 15 to 20 minutes, or until all the liquid is absorbed and the rice is cooked all the way through.