Cantonese fried rice with pork and Chinese sausage

Ingredients

• 200 g of rice (Thai or basmati), twice its volume in water
• 200 g of pork (back)
• 1 box of Chinese sausage (lap cheong)
• Half a bell pepper
• A few green peas
• 1 tablespoon of bacon or vegetable oil
• 2 tablespoons of soy sauce
• 2 to 3 eggs

Place the rice in a saucepan and cover it with boiling, salted water.

Cover and bring to a simmer over low heat.

Stir occasionally with a wooden spatula.

When there is almost no water left, cover tightly, placing a weight on the lid if necessary, and then let it simmer for another 10 minutes over very low heat.

While doing this, cut the pork into very small dice, as well as the sausages (or, if unavailable, substitute with cured ham), and the bell pepper. Brown all of the ingredients in a frying pan using the bacon fat.

Once everything is properly prepared, add soy sauce and mix in the cooked rice. Meanwhile, prepare a very thin omelette in a non-stick frying pan.

Cut the omelette into pieces and add them to the mixture.

Serve immediately.