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Breakfast Rice Cakes With Chinese Sausage

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Breakfast Rice Cakes With Chinese Sausage

Ingredients

  • 1 cup short-grain rice
  • 1 1/4 cups water
  • 2 teaspoons kosher salt, plus more for seasoning the eggs
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 teaspoons white sesame seeds
  • 2 teaspoons black sesame seeds
  • 2 tablespoons peanut oil, plus extra for oiling the plate
  • 4 lop chong (chinese dried) sausages, cut on the bias into 1/2-inch-thick slices (about 6 ounces total)
  • 4 large eggs
  • 2 scallions, thinly sliced on the bias
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