Sticky rice & Tulip Sausage
- 50 min
- 4 people
- 125 g Tulip Vienna Sausages
- 2 cups Sticky rice
- 2 Chicken 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 Tulip Vienna 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 Tulip Vienna 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.