PORK · STOVETOP · 2026
The Donga fried rice.
Fried rice made with The Donga, the Banh Mi sausage Australian Steak Co created with Kurt Donoghoe from the Dolphins. I made this one up as I went, which is how most good fried rice starts. It's quick, easy and very filling.
- Cook
- About 10 min, with rice cooked earlier
- Heat
- Frying pan, stovetop
Method
This is a guide, not a rulebook. Adjust it to what you've got and what you like.
- 01
Crisp the sausage.
Squeeze the sausage meat out of the casings and fry it in a little tallow over medium-high heat, breaking it up, until it's crumbly and starting to crisp. Take it out of the pan.
- 02
Soften the veg.
Add a bit more tallow. Cook the carrot until it starts to soften, then add the onion, then the garlic and ginger.
- 03
Wilt the cabbage.
After a minute or so, add the cabbage and stir it around until it wilts a little.
- 04
Add the rice and sauces.
Add the cooked rice, then the sesame oil, light soy and The Trailblazer, and mix it through. Rice cooked earlier fries best; fresh rice tends to go mushy.
- 05
Back in with the sausage.
Stir the cooked sausage mince back through until it's hot.
- 06
Finish.
Serve topped with Kewpie mayo.
Made it? Show me.
Tag @my_mcadventures with your photo so other beginners know what to expect.
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