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    Home » Rice

    Chinese sausage fried rice

    Published: Nov 10, 2020 · Modified: Aug 3, 2022 by Genevieve

    Jump to Recipe

    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.

    A full plate of fried rice with a spoon on the right hand side. Whole eggs and raw spring onions in the background
    Jump to:
    • Chinese sausages (lap cheong)
    • Ingredients
    • Preparing Chinese sausages
    • How to make Chinese sausage fried rice
    • Tips for making the best Chinese sausage fried rice every time
    • Good to know (FAQs)
    • More delicious Chinese recipes
    • 📖 Recipe

    Chinese sausages (lap cheong)

    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!

    Ingredients

    Overead shot of all the ingredients used in making this recipe
    • Chinese sausages can be found at Asian grocery stores. If you're based in Australia, you can also find these in the Asian isles at many Coles and Woolworths!
    • Leftover rice is the best 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 steamed 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 normal, light or dark soy sauces are all 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 or 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

    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.

    • Two Chinese sausages soaking in warm water
    • Comparison image of 2 soaked sausages next to 2 unsoaked sausages on a plate
    • Demonstraion image of how to peel the casing off Chinese sausages
    • Thinly sliced Chinese sausages

    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 image #1 above.
    • STEP 2. You know the casing is ready to come off when it has turned opaque/white-ish. See image #2 above. Starting 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.

    How to make Chinese sausage 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!

    Make the scrambled eggs first

    • Eggs scrambling in a hot pan
    • Scrambled eggs removed from hot pan, into a white bowl

    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.

    • STEP 1. Whisk eggs in a small bowl then pour into a hot pan or wok 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

    • finely diced onions and minced garlic sauteeing in a hot non-stick pan
    • Chinese sausages and green parts of spring onion/scallion added to the pan
    • White rice poured into the centre of pan with sausages and onions pushed to the sides of pan
    • Soy sauce added into fried rice
    • Stir frying of fried rice in a large pan with a black spatula
    • Scrambled eggs added back into pan along with thinly sliced green parts of spring onion/scallion
    • STEP 3. In the same pan, add 1 tablespoon of oil in a wok or frying pan and saute diced onions and minced garlic until soft and slightly golden.
    • STEP 4. Add the Chinese sausage slices and white parts of the sliced 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 leftover steamed rice. Like image #5 above. Turn the heat up to high.
    • 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 ground white 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 the cooked scrambled eggs. Break eggs apart with your trusty spatula into similar chunks as the sausages. Then add the scallions (remaining green parts)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!

    Close up image of a spoonful of fried rice.

    Tips for making the best Chinese sausage fried rice every time

    • 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, setting it aside then adding 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 some 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.
    Close up side view of Chinese sausage fried rice on a white plate

    Good to know (FAQs)

    Where to buy lap cheong?

    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! 🙂

    Overhead shot of a plate of fried rice with a spoon on the plate.

    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!

    More delicious Chinese recipes

    • A plate of fried rice
      Prawn Fried Rice
    • Close up of sticky soy wings on a white plate
      Soy Garlic Chicken Wings
    • A bowl of wonton noodle soup
      Wonton Noodle Soup
    • A bowl of rice with tomato egg stir fry
      Chinese Tomato and Egg Stir Fry
    • 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. 🙂

    Happy cooking!

    Gen

    📖 Recipe

    Close up of a spoonful of Chinese sausage fried rice with a full plate in the background

    Chinese sausage fried rice

    This Chinese sausage fried rice is the ultimate fried rice of them all. It is flavour packed comfort food, quick and easy!
    4.87 from 22 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 2 people
    Calories: 588kcal

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    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?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 588kcal | Carbohydrates: 66g | Protein: 24.8g | Fat: 23.9g | Saturated Fat: 5g | Cholesterol: 216mg | Sodium: 1604mg | Potassium: 209mg | Fiber: 1.6g | Sugar: 1.9g | Calcium: 45mg | Iron: 17mg

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    Reader Interactions

    Comments

    1. Laura

      December 06, 2022 at 3:33 am

      What kind of oil do you use? I once used sesame and over did it and it was wayyyyy too much and the smell made me sick - lol. What kind of oil do you recommend?

      Reply
      • Genevieve

        December 06, 2022 at 10:46 am

        Hi Laura, sorry to hear that! I recommend using neutral tasting oils such as sunflower, canola or vegetable oils to cook with. Use sesame oils very sparingly as its aroma is quite strong. I also like using olive oil as I find the taste of the oil very subtle and no overpowering.
        - Gen

        Reply
    2. Christine

      March 28, 2022 at 10:59 am

      Hi I was just wondering how to tell when the sausages are done? My store has the red raw Chinese sausages and I’m not sure how to tell when those ones are done. Thank you for any advice!

      Reply
      • Genevieve

        March 29, 2022 at 3:53 pm

        Hi Christine, Chinese sausages cook fairly quick in the frying pan especially when they've been thinly sliced. Generally, once the fat starts to render and the sausages starts to caramelise in colour, they are pretty much done - about a 2 to 3 minutes. 🙂

        Reply
    3. Josie

      October 24, 2021 at 9:23 pm

      This is one of my favourites after living in Brunei for 20 years then Malaysia 9 years goes really well with fried chicken, we use to eat this 3 times a week now we live in Liverpool I make it quite often first time with Chinese sausage as only just got them,

      Reply
      • Genevieve

        October 26, 2021 at 3:41 pm

        This with fried chicken sounds scrumptious!

        Reply
    4. Jonathan

      November 19, 2020 at 7:37 pm

      5 stars
      Great instructions
      Great taste..
      Not too oily
      Loved it

      Reply
      • Genevieve

        November 20, 2020 at 8:59 am

        I'm glad to hear!

        Reply
    5. Shiou An

      November 19, 2020 at 9:45 am

      5 stars
      Thank you for the recipe!! Its my childhood favourite.

      Reply
      • Genevieve

        November 19, 2020 at 10:12 am

        My absolute pleasure Shiou An! 🙂

        Reply
    6. Scarlet

      November 12, 2020 at 1:16 am

      I love fried rice so it will be fun to try this version that is completely new to me. Thanks!

      Reply
      • Genevieve

        November 12, 2020 at 9:38 am

        My absolute pleasure! Hope you like it 🙂

        Reply

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