Sticky rice & Tulip Sausage

Name: Sticky rice & Tulip Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Ingredients
Ingredients: 125g Tulip Cocktail Sausages; 2cups sticky rice; 2eggs; 50g white salted dried radish; 100g onion; 100g spring onion; 4tsp fried red onion; 2tsp chopped garlic; 4tsp roasted peanuts; 1tsp sesame oil; 2.5tbsp soybean sauce; 3tbsp cooking oil; 2tsp sugar; 0.5tsp salt; 1tsp seasoning

(1 ratings) My rating: 0

50 min
4 people

Ingredients

125 g Tulip Cocktail 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

Print recipe

Difficulty: Easy

Instructions

Food preparation:

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.