Polish meets Chinese in this Polish Fried Rice Recipe. I made this up one day when I didn’t have the time to go get any Chinese BBQ Pork but, as usual, I did have Polish Sausage. So, I tried the Polish Sausage and Wow! It worked! Try it yourself, or if you aren’t that adventurous, you can use this same recipe with Chinese BBQ pork.
In small bowl, mix soy sauce and vinegar. Set aside.
In another small bowl, whisk an egg with a dash of salt and set aside.
In large wok or pot, heat on high heat and add olive oil, onion, and polish sausage. Stir fry for about 2-3 minutes or until sausage is slightly browned and onions are translucent.
Add frozen carrots and peas and continue cooking for a minute or so or until they are no longer frozen.
Move mixture to edges of pan, leaving an empty circle in the middle of the pan. Add the egg mixture and slowly stir in that center area until eggs are cooked. Don’t worry, a few peas or carrots may get in there, but it’ll be fine. Note: The correct way is to create a flat crepe like egg and then slice it. I’m lazy, this is so much easier and less pans.
Mix it all together and add the rice. If the rice is cold, it will be very sticky. I will use a potato masher to help separate the rice while it is cooking.
Once everything is combined well and the rice is no longer clumpy, add the soy sauce mixture and cook for 1-2 minutes more.
Remove from heat and serve! YUM!
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