This Chinese sausage fried rice is hands down, the ultimate fried rice of them all. It's budget-friendly, done in less than 30 minutes and downright YUM. It's a delicious treat that is perfect eaten on its own or accompanied by a few Asian dishes. Chinese sausages (aka lap cheong) are fragrant, cured thin sausages that add a tone of flavour to any Asian dish!
- Chinese sausages (lap cheong) are delicious, dried pork sausages that are quite fatty. Each small bite is extremely 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. So in terms of healthiness factor, it's definitely not right up there. However, they're sooo good! Similar to bacon, I classify these as a 'once in a while treat'.
- Leftover rice is the ideal rice to use for the perfect fried rice. Unlike freshly cooked rice, leftover rice (ie, 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.
- Soy sauce for this dish, light or dark soy sauces are both fine to use. Dark soy sauces are stronger in flavour and slightly less salty than normal/light soy sauces. So depending on which you use, adjust the amount of salt you add when cooking the fried rice.
- Spring onion/scallion is a must! I find this fried rice taste pretty flat without it. It's aromatic and a great addition to 'oomph' up the dish or as I like to say, totally takes this dish to the next level. 🙂
Preparing Chinese sausages (lap cheong)
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.
- STEP 1. Soak the sausages with some warm/hot water for about 2 minutes. Not boiling hot as you don't want the flavours/oils to escape from the sausages! See images #1 above.
- STEP 2. You know the casing is ready to come off when it has turned opaque/white-ish. See image #2 above. Start from either end, it peels off very easily. Like image #3 above.
- STEP 3. Thinly slice the Chinese sausages. About 2mm thick. Or a little chunkier if you wish. Like image #4 above.
Step by step cooking instructions
Make the scrambled eggs first
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 set it aside. Only to be added back into the pan with the rest of the ingredients just before serving.
- STEP 1. Whisk eggs in a bowl then pour into a hot pan with a good amount of oil (about 1 tbsp) to ensure it does not stick at any stage.
- STEP 2. Slowly push the eggs around the pan with a spatula and as soon as it has taken shape, and not fully cooked through, take it out and set aside. Like images #1 and #2 above. This literally takes about 10 seconds so keep both eyes on the eggs!
Then the rest...
- STEP 3. In the same pan, add 1 tbsp of oil and saute diced onions and minced garlic until soft and slightly golden.
- STEP 4. Add Chinese sausage slices and white parts of the sliced spring onions/scallions. Saute for about 2 minutes on medium heat.
- STEP 5. By now, the pan is smelling delicious and the sausages have released it's heavenly oils and turning slightly golden. Push the ingredients to the edges of the pan to make way for rice. Like image #5 above.
- STEP 6. Stir fry for about 1 minute on high heat (keep at this heat for remaining steps). You will have to use the flat side of a spatula to push down clumps of rice. Now, add soy sauce, salt and pepper.
- STEP 7. Stir fry for about 2 minutes. The most important trick to the ultimate fried rice is to ensure each and every grain of rice has touched the hot pan. So stir fry away and get that heat into your rice. It's amazing how heat adds so much flavour.
- STEP 8. Time to add in the scrambled eggs and green parts of the spring onion/scallion slices. Break eggs apart with your trusty spatula into similar chunks as the sausages. Stir fry and mix through for about 30 seconds.
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!
Where to buy Chinese sausages (lap cheong)
Chinese sausages can be found at most Asian supermarkets. If you're in Australia, they can be found in the Asian aisle of 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 (lap cheong)?
The answer is YES. You do need to cook them. Just like you would bacon.
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 get the perfect fried rice every time!
Tips for making this perfect everytime
- The ultimate not-so-secret secret to the best fried rice is to cook on high heat, constantly stir fry and make sure each and every grain has touched the hot pan/wok.
- This takes me to the second point. Make sure this also happens when you've added the soy sauce. Soy sauces transform when it touches heat. It caramelises and the result is deliciously rich and deep umami flavour. Soy sauce + rice = best friends.
- Keep the eggs golden and fluffy by scrambling it first, set aside then add it back into the pan/wok just before serving.
- Finally, like any other dish you would ever make, make sure to taste before serving. Does it need more salt? Perhaps a little more heat from the pepper? Do you like things on the spicy side? Add a little chilli flakes for good measure. Tip: if you find it is a little too salty for your liking, add chilli - it helps balance the saltiness.
Other yummy Chinese dishes you might like
- Soy sauce chicken - my BEST, easy homestyle soy sauce chicken, perfect with some steamed rice and veggies
- Chicken noodle stir fry - great weeknight healthy meal
- Beef and vegetable stir fry - another fantastic healthy stir fry
- Sticky soy chicken wings - crowd-pleaser, finger-licking good
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. 🙂
Chinese sausage fried rice
- 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 tbsp soy sauce
- 2 tbsp oil such as canola or sunflower
- ¼ tsp salt guide, adjust for personal preference
- ¼ tsp black pepper
- 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 tbsp 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.