Fried rice pork rolls and fried cabbage

Here’s another fried rice with bought fried steamed pork rolls and leftover fried cabbage. I am loving fried rice now since I have mastered the technique of flavouring the oil in wok. It’s another idea to serve fried rice with sides at the side.

Fried rice is affordable, quick and easy to make. Although it’s “plain” in its ingredient list and technique, it’s a fantastic dish to learn some very valuable and basic Chinese cooking skills. Which I am learning from my grandma and mom. It’s an easy mid-week dinner idea that can be stirred up in a flash.

My fried rice is tasty, satisfying and colourful. Glad that I made use of leftover cabbage and added pork rolls as I have craving for it. I enjoyed and decided to share with everyone. Let’s cook!!!


Fried cabbage

6-8 cabbage leaves, cut into long strips, wash and drain
1 Tsp minced garlic
1 Tbs oil

Fried rice

4 c cooked overnight rice
3 Chinese lup cheong sausage, cut into bite size
3 eggs, beaten
100 g frozen corn, thawed and drained
100 g peas, thawed and drained
1/4 red capsicum, diced
2 Tbs soy sauce
2 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
1 Tbs fish sauce
2 Tsp minced garlic
2 Tsp sesame oil
1 Tsp diced ginger
white pepper

Additional side (OPT)

Fried steamed pork rolls (bought)


Heat 1 Tbs oil in a frying pan. Once oil is hot add garlic sauté until fragrant. Add cabbages and cook until soft about 4-5 minutes. Then add some water and toss to mix well. Add salt and pepper to taste. Once done, spoon onto a deep plate and set aside. If it cold warm up in microwave. I have cook it a few days ago, using the leftover and added in once it heated up in microwave.

Heat 4 Tbs oil in a hot wok until surface seems to glitter slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove eggs from wok with a spatula and drain on paper towel. Set aside.

Add 1 Tbs oil and sauté 1 Tsp garlic until fragrant. Add Chinese lup cheong sausage, stir and cook for about 4 minutes until soft. Remove and set aside. Heat wok on medium high heat and add 4 Tbs oil. When the oil is hot, add 1 Tsp garlic and fry until fragrant.

Add rice, sesame oil, fish sauce, soy sauce, oyster sauce, and eggs. Stir to combine well with peas, corns and capsicums until rice is heated through about 2 to 4 minutes. Use spatula to break up eggs into smaller pieces while cooking about 1 minutes.

Push the rice into the middle of the wok to let the edge of the wok heat up. After about 20 seconds, pour Shao Xing wine around the edge of the wok. Stir fry for another 20 seconds. Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. As soon as the rice becomes toasty, transfer rice to a bowls and add cooked cabbage along with heated up pork rolls. Serve with a glass of white wine. Enjoy!!!