Chinese Sausage Fried Rice (Lap Cheong Fried Rice)

An easy weeknight dinner that comes together within minutes, this Chinese Sausage Fried Rice is comfort in a bowl. It’s packed with flavour, made in one pan, and is so tasty!

This is a classic childhood recipe for me. This Chinese sausage fried rice (腊肠炒饭 or lap cheong fried rice) is an easy rice recipe that comes together quickly and in one pan. It was perfect for when my mom needed to feed me, the picky eater, something she knew I would eat without argument.

Why You’ll Love This Fried Rice

  • It’s a recipe that only requires pantry staples so it saves me a trip to the store!
  • Nothing needs to be thawed ahead of time. Since the sausage can be stored in the fridge for a while and not the freezer, you can quickly toss everything together.
  • Give leftover rice a new life with this easy sausage fried rice.

What is Chinese Sausage (Lap Cheong)

Lap cheong (腊肠) are Chinese pork sausages that with a smoky, savoury, sweet but salty flavour. It can be made with fresh pork and pork fat, but sometimes, other ingredients such as chicken are added so double check the ingredient list.

Ingredients You’ll Need

Ingredients needed to make Chinese Sausage Fried Rice.
  • soy sauce — I usually try to use low sodium soy sauce.
  • dark soy sauce — dark soy sauce is saltier than light soy sauce but it gives your rice that beautiful dark glaze and has a stronger soy flavour.
  • oyster sauce — don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters! Read more about oyster sauce in my What is Oyster Sauce post.
  • sesame oil — pure sesame oil or toasted sesame oil works as well.Chinese sausage
  • salt & pepper
  • olive oil
  • Chinese sausage
  • onion — I used sweet onion but yellow onion works perfectly fine.
  • garlic — I always have frozen minced garlic on hand! It’s much better than using the pre-minced stuff.
  • leftover cold rice — I always use jasmine rice.
  • peas — straight from the freeze is perfect.

How to Make Chinese Sausage Fried Rice

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