This Chinese sausage fried rice is the ultimate fried rice of them all. It is a flavour packed comfort food that's quick and easy! A delicious treat that is perfect eaten on its own or accompanied by a few Asian dishes.
Love fried rice? Also try my Thai Fried Rice and Prawn and Egg Fried Rice!
Chinese sausages (aka lap cheong) are fragrant, cured thin sausages that add a tonne of flavour to any Asian dish! A bit more on this below.
Chinese sausages (in mandarin: 腊肠 or 臘腸), also widely known as 'lap cheong' (the Cantonese pronunciation), are extremely aromatic, flavourful thin dried cured fatty pork sausages.
There are actually a variety of different styles of Chinese cured sausages out there with slightly different names, depending on the ingredients and methodologies used. Different regions (parts of Asia) have their own distinct styles too!
Typically, Chinese sausages are made of pork, pork fat, soy sauce, sugar, alcohol, rose water/essence, salt, flavour enhancers and preservatives.
Extremely versatile, these dried, cured sausages can be added to a large variety of dishes including fried rice! Each small bite is extremely flavoursome and thus not much is needed to pimp up a dish. Once you've made this recipe, you'll understand. Heck, just simply opening the package you'll get a mouthwatering whiff of aroma!
You might be thinking.. whaaaat I need to prep these sausages before cooking them? Okay, chill. You don't 'have to', but I think it's a necessary option personally.
This is just the way I was taught growing up, my grandma used to do it so did my dad. Now I'm passing this fancy trick (not so family secret) to you.
Basically, you want to peel off the casing of the sausages. It has no taste and adds a tough texture to the sausages especially when cooked in fried rice (no moisture to soften it).
This step really just makes the sausage bites more pleasant to eat and works well with the remaining (soft) ingredients of the fried rice.
Making a plate of Chinese sausage fried rice is super quick and easy!
To make your life nice and easy, use a large non-stick pan or wok. This will avoid any sticky bottom disappointments! Nothing worse than rice being stuck at the bottom of the pan. Not only will this be a pain to clean, more importantly, the rice won't get the chance to get that wok hei or 'wok heat' in Cantonese!
Wok heat is crucial to stir-fries in general, it's the key to big flavours in Chinese cooking! Here are some fantastic stir fry recipes you've got to try - Vermicelli Stir Fry, Chicken in Black Bean Sauce and Squid Stir Fry!
One of the fantastic things about a bowl of good fried rice is that the eggs are golden and soft. The trick to achieving this is by cooking the scrambled eggs first then setting it aside. Only to be added back into the pan with the rest of the ingredients just before serving.
Here you have it! The best Chinese sausage fried rice! This is unlike your regular takeout fried rice, this is restaurant quality, sooo much better!
At most Asian supermarkets! If you're in Australia, they can be found in the Asian aisle of many Coles and Woolies! I live in Sydney and the other day I found them at a fruit and veggie shop in Top Ryde! Say whaaaaat
Do you need to cook Chinese sausages?The answer is YES. You do need to cook them. Just like you would bacon.
Can Chinese sausage skin be eaten?Yes. However, as mentioned above under 'Preparing Chinese sausages' section, the skin has no taste and can be peeled off to improve the texture of the sausages when eaten. A home cooking trick used by many!
What does Chinese sausage taste like?Three words: sweet, salty, savoury! These sausages are extremely flavourful and thus typically eaten thinly sliced with flavour carrying ingredients. In the case of this recipe, an egg fried rice!
How does Chinese sausage differ from other kinds of sausage?Compared to Western-style sausages, Chinese sausages are bigger in flavour. They're saltier, sweeter and more 'punchy' in terms of savouriness (umami!). Chinese sausages also generally are not eaten on their own as mentioned in the question above!
Is Chinese sausage healthy?The short answer is no. It contains a high level of saturated fat and salt in particular. Approximately 25% of it is saturated fat! Like bacon, eat in moderation and a little at a time, just like this Chinese sausage fried rice recipe! 🙂
When I started putting this post together, I had no idea it was going to be this long. But I wanted to make sure I cover all the important steps, tips and tricks so that you can make the perfect Chinese sausage fried rice every time!
Thank you for checking out my recipes! Let me know what you think and/or if you have any questions, drop me a note in the comments section below. 🙂
Happy cooking!
Gen
This Chinese sausage fried rice is the ultimate fried rice of them all. It is flavour packed comfort food, quick and easy!
from votes Print PinPrep Time:
10
minutes
minutes
Cook Time:
12
minutes
minutes
Total Time:
22
minutes
minutes
Servings:
2
people
Calories:
588
kcal
▢
2
cups
Leftover (overnight) rice
(note 1)
▢
2
Chinese sausage (lap cheong)
Thinly sliced (note 2)
▢
2
eggs
whisked
▢
½
brown onion
finely diced
▢
1
clove
garlic
finely minced
▢
1
spring onion/scallion
large, thinly sliced (note 3)
▢
1
tablespoon
soy sauce
▢
2
tablespoon
oil
such as canola or sunflower
▢
¼
teaspoon
salt
guide, adjust for personal preference
▢
¼
teaspoon
black pepper
Cook Mode
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Optional: remove the casing of the sausages by soaking it in warm to hot (not boiling) water for 2 minutes then peel at either ends. Discard casing. (note 4)
Scramble eggs in a hot non-stick pan with 1 tablespoon of oil. Once it has formed shape but not completely cooked through, remove and set aside. This takes about 10 seconds.
In the same pan, add remaining oil and saute onions and garlic on high heat.
Once onions and garlic has turned slightly golden, add chinese sausages and white parts of the sliced spring onions/scallions. Saute on medium heat for 1 - 2 minutes.
By now you the smell from the pan (or wok if using) should be heavenly. Push ingredients in the pan to the edges of pan/wok to make room for rice.
Pour leftover rice in the middle of pan/wok and turn the heat back up to high and stir fry for 1 minute. Push clumps of rice down with the flat side of spatula to break rice apart.
Add in soy sauce, salt and pepper. Stir fry for 2 more minutes. Make sure each and every grain of rice has touched the hot pan/wok.
Add scrambled eggs back into the pan/wok along with green parts of sliced spring onions/scallions.
Break eggs apart into similar size as sausages. Stir fry and mix through for about 20 - 30 seconds.
Serve on its own or your favourite Chinese meat or vegetable dish.
Note 1. Leftover rice is the ideal rice to use for the perfect fried rice. Unlike freshly cooked rice, leftover rice (such as cooked the day before) are drier and firmer in texture. This allows for great stir frying. You can use freshly cooked rice of course, just be mindful of the water content when cooking the rice. Add a little less water than you would normally.
Note 2. Chinese sausages (lap cheong) are delicious, dried pork sausages that are quite fatty. Each small bite is extremly flavoursome and thus not much is needed to pimp up a dish. Typically, Chinese sausages are made of pork, pork fat, soy sauce, sugar, alcohol, rose water/essence, salt, flavour enhancers and preservatives.
Note 3. Spring onion/scallion once thinly sliced, roughly separate the green and white parts. The white part is much stronger in flavour and onion like. This recipe calls for the use of both spring onions/scallions and brown onion. Brown onions adds sweetness to the fried rice whereas the white parts of spring onions/scallions adds depth to the onion flavour. Green parts are much milder and helps freshens up the final dish. Note, the longer you cook the green parts the less flavoursome it becomes. This is why it is added just before serving.
Note 4. Peel the casing of Chinese sausages off is optional however highly recommended. The casing is tough in texture and has no flavour. Given there is no moisture to soften the casing (we're stir frying on high heat here!), it becomes less than pleasant to chew on when the rest of the fried rice is rather soft. A fancy trick I learnt from my Grandma!
Leftovers fried rice keeps quite well, about 5 days in the fridge in an air tight container. 6 or months in the freezer.
Tried this recipe?
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Calories:
588
kcal
|
Carbohydrates:
66
g
|
Protein:
24.8
g
|
Fat:
23.9
g
|
Saturated Fat:
5
g
|
Cholesterol:
216
mg
|
Sodium:
1604
mg
|
Potassium:
209
mg
|
Fiber:
1.6
g
|
Sugar:
1.9
g
|
Calcium:
45
mg
|
Iron:
17
mg
If you have any questions on are sausage casings edible. We will give the professional answers to your questions.