Sticky Rice & Tulip Sausage
- 50 min
- 4 persons
- 125 g Tulip Vienna Sausages
- 2 cups sticky rice
- 2 eggs
- 50 g white salted dried radish
- 100 g onion
- 100 g spring onion
- 4 tsp fried red onion
- 2 tsp chopped garlic
- 4 tsp roasted peanuts
- 1 tsp sesame oil
- 2.5 tbsp soybean sauce
- 3 tbsp cooking oil
- 2 tsp sugar
- 0.5 tsp salt
- 1 tsp seasoning
- Slice the Cocktail Sausages diagonally
- Wash the white salted dried radish and drain
- Dice the onion
- Finely chop the spring onion
- Crush the roasted peanuts
Wash the sticky rice and pour it in the electric cooker and add 1½ cup of water. Add ½ teaspoon salt. Cook the sticky rice until it’s done.
Whisk the eggs and add 1 tablespoon soybean sauce. Fry the eggs and cut them into thin strips.
Heat the pan with 3 tablespoons cooking oil, add the spring onion and stir for 1 minute.
Add garlic, white salted dried radish, 1 tablespoon soybean sauce, 1 tablespoon sugar and 1 teaspoon sesame oil.
Add onion and Cocktail Sausages. Season with ½ tablespoon soybean sauce, 1 teaspoon sugar and 1 teaspoon seasoning. Stir-fry for 2 minutes, then turn off the fire.
Serve with soybean sauce and chopped chili.
Serve for breakfast, dinner, and party.