Treat yourself to a quick and delicious Cantonese-style fried rice with a classic ingredient – Chinese sausage or ‘lap cheong’. I’m a firm believer that Chinese sausages make everything better, especially fried rice!😋
As long as you have day-old rice and Chinese sausage, everything else is easily customizable according to your preferences! I kept it simple with onion and garlic for this recipe, but you can also add in carrots, peas, broccoli, mung bean sprouts, and more!
Everything comes together in just 15 minutes. If you are looking for a no-frills quick, and easy weekday meal, this is one!
Why you’ll love this recipe
If you have leftover rice and want to turn it into something comforting and tasty, look no further. Day-old rice is the perfect canvas for the Chinese sausage because it allows its sweet and salty flavors to shine.
The rice is also seasoned with the umami and savory flavors of soy sauce, dark soy sauce, and oyster sauce for the ultimate flavor bomb. Don’t forget to add the egg and sesame oil for more protein and a dash of rich nutty flavors!
How do I prepare Lap Cheong Fried Rice?
Lap cheong fried rice is a quick and delicious way of repurposing leftover rice. To enjoy this dish, follow the recipe below:
Step 1: Prepare the Lap Cheong
Place the lap cheong (Chinese sausage) in a large heat-proof bowl. Pour hot boiling water over the sausages until they are fully submerged. Set aside to soak for 5-10 minutes
Step 2: Cut the Lap cheong
Pull out the Chinese sausages and allow them to cool slightly before slicing them into 1/4-inch thick pieces on a diagonal.
Step 3: Prepare the sauce
To prepare the sauce, combine soy sauce, dark soy sauce, oyster sauce, water, and white pepper powder. Mix well and set aside.
Step 4: Saute onions, garlic, and sausages
In a wok or deep pan, heat oil over medium-high heat. Add onions and cook for 1 minute, then add garlic and sliced sausages. Stir fry for another 1-2 minutes.
Step 5: Add the rice
Toss in the rice and break it up using a spatula. Pour in the sauce and stir fry to mix well.
Step 6: Add the egg
Push the fried rice to one side and crack the egg. Once the egg has cooked, break it apart into small pieces with a spatula and mix it into the rice. Add scallions and sesame oil and give it one last mix.
Step 7: Plate and serve
Transfer the fried rice to a plate and serve. Enjoy!
Cooking Tips for Lap Cheong Fried Rice
Here are a few tips and tricks you can keep in your back pocket to make it easier to prepare Lap Cheong fried rice:
- Soak the sausages in hot water for 5 minutes so they’re easier to slice. This also melts away excess oil.
- Feel free to add any additional vegetables you like including peas, carrots, mung bean sprouts, and more!
- For best results, use cold day-old rice, which is drier than freshly cooked rice. This ensures that the rice doesn’t get clumpy!
Ingredients & Substitutions
Cold day-old rice: day-old rice is the main ingredient for Lap Cheong fried rice, so you can use leftover rice or cook it the day before so it’s ready to use. I recommend using long-grain rice but medium-grain rice would work too.
Lap cheong: you can find Lap Cheong in most Asian grocery stores, but if you can’t find any, chorizo should also work well for this recipe.
Onion: onion builds the flavors of the fried rice. Feel free to use white, red, or shallots for this recipe.
Garlic cloves: garlic cloves also enhance the flavors of this dish. In a pinch, you can use garlic powder, but its flavors won’t be as potent.
Egg: fried rice won’t be complete without adding an egg. But you can also omit it if you’re allergic.
Neutral oil: any neutral oil will work well for cooking this dish, including vegetable, peanut, or sunflower oil.
Sesame oil: sesame oil adds a nutty and smokey flavor to the lap cheong fried rice. You can also use toasted sesame seeds to replicate a hint of its flavors.
Scallion: scallions enhance the flavors of the garlic cloves and onions, and they also add a brilliant pop of color as garnish. You can substitute it with spring onion, chives, or leeks.
Soy sauce: soy sauce adds a salty and umami flavor to the fried rice. You can substitute it with salt, dark soy sauce, or oyster sauce.
Dark soy sauce: dark soy sauce has a more complex salty flavor than regular soy sauce to enhance the overall flavor of the Lap Cheong fried rice. But in a pinch, you can use soy sauce in the dish.
Oyster sauce: oyster sauce adds a distinct salty and umami flavor that goes well with soy sauce. But if you don’t have it at home, you can omit it and adjust the amount of soy sauce and dark soy sauce to taste.
Water: water helps thin out the sauce mixture, so it’s easier to mix into the rice. Feel free to adjust the amount according to how much rice you’ll use.
White pepper powder: white pepper powder adds a peppery, spicy flavor to the fried rice to enhance its overall taste. You can also substitute it with black pepper powder.
Ingredient Additions & Variations
If you’re thinking of more ways to level up Lap Cheong fried rice to insanely good levels, here are a few ingredients I suggest will work well with the dish:
- Tofu – if you want to add more protein to the dish without overpowering the Lap Cheong, fried tofu should be an excellent pick. Make sure to slice it into cubes and fry it until golden brown before tossing it into the fried rice.
- Shrimp – another staple ingredient in fried rice is shrimp, and it’s no surprise that it also works well with this dish. Remember to peel and devein the shrimp before cooking until it’s juicy and succulent.
- Assorted vegetables – if you want to sneak in some veggies to your Lap Cheong fried rice, cabbage, baby corn, or broccoli should go well with its flavors. But if you don’t have fresh veggies at home, even frozen peas and carrots will do wonders for the fried rice!
Frequently Asked Questions
Can you use fresh rice for Lap Cheong Fried Rice?
Technically, you can use fresh rice for Lap Cheong fried rice, but considering fresh rice is more moist than day-old rice, it will have a hard time maintaining its shape during cooking. If you want to prepare this recipe, I suggest you cook the rice a day earlier so its moisture has time to evaporate and create the perfect consistency for this dish.
What is Lap Cheong made of?
Lap Cheong, or Chinese dried sausage, is made of pork and pork fat smoked, seasoned, and rinsed with soy sauce, rice, or rose wine. It’s a common ingredient in Chinese cuisine that’s usually added to rice, noodles, or stir-fried dishes.
Can you store leftover Lap Cheong Fried Rice?
Yes, you can store Lap Cheong fried rice in the fridge. Make sure to keep it in an airtight container so it stays fresh for up to 3 days. You can reheat it in the microwave or stovetop until it’s steaming hot, stirring constantly. If the rice appears dry, you can add a bit of water to soften the texture of the rice.
Looking for more easy & delicious Chinese-inspired recipes?
1. Preserved Duck Egg Congee – this comforting congee recipe will turn your frown upside down. The trick is to use day-old cooked rice, so it only takes 30 minutes to prepare.
2. Char Siu Pork Noodle Soup – this recipe is one of my childhood favorites, so I hope you’ll like this as much as I do. The comforting noodles are complemented with flavorful char siu pork for an ultimate filling meal that hits the spot.
3. Chive and Egg Pockets – if you’re craving a quick snack or appetizer, this classic Chinese dish never fails. The crispy golden exterior of the dough goes well with the savory filling of chives, eggs, vermicelli noodles, and dried shrimp.
4. Chinese Cucumber Garlic – for a refreshing side dish that complements almost any meal, try this sweet, savory, and tangy cucumber garlic recipe. It only takes 30 minutes to prepare, and its flavors are outrageously good!
5. Hong Kong Mango Mochi – you no longer have to wander down the streets of Hong Kong to get a bite out of this refreshing snack. It’s sweet, bouncy, and flavorful, you won’t believe it only takes 10 minutes to make!
Lap Cheong Fried Rice
- 2 cups day old rice
- 3 lap cheong chinese sausage links
- 1/2 medium onion diced
- 3 garlic cloves minced
- 1 egg
- 2 tbsp neutral oil
- 1 tsp sesame oil
- 1 scallion chopped
- 1 1/2 tsp soy sauce
- 1 1/2 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp water
- 1/8 tsp white pepper powder
- Place the lap cheong (Chinese sausage) in a large heat-proof bowl. Pour hot boiling water over the sausages until they are fully submerged. Set aside to soak for 5-10 minutes (see note 1).
- Pull out the Chinese sausages and allow them to slighty cool before slicing into 1/4 inch thick pieces on a diagonal.
- To prepare the sauce, combine soy sauce, dark soy sauce, oyster sauce, water, and white pepper powder. Mix together and set aside.
- In a wok or deep pan, heat oil over medium-high heat. Add onions and cook for 1 minute, then add garlic and sliced sausages. Stir fry for another 1-2 minutes.
- Toss in the rice and break it up using a spatula. Pour in the sauce and stir fry to mix well.
- Push the fried rice to one side and crack the egg. Once the egg has cooked, break it apart into small pieces with a spatula and mix it into the rice. Add scallions and sesame oil and give it one last mix.
- Serve and enjoy!
- 1. Soaking the sausage links in hot water will melt away excess oil and soften it up so it's easier to slice.
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