Fried rice is good. But Chinese sausage fried rice? That’s on a different level.
That sweet, smoky flavor from the sausage gets into every single grain of rice.
No wasted food, no extra effort, and no complicated steps. Just a simple, satisfying meal that comes together in under 30 minutes.
By the end, you’ll have a plate of chinese food that tastes better than takeout.
Nutritional Value
This is a filling, well-rounded meal. The table below shows what one serving brings to the table.
| Nutrient | Amount |
|---|---|
| Calories | 527 kcal |
| Carbohydrates | 49g |
| Protein | 19g |
| Total Fat | 29g |
| Saturated Fat | 9g |
| Sodium | 914mg |
| Fibre | 1g |
| Sugar | 2g |
Values are estimates and will vary by brand of lap cheong and soy sauce used.
Ingredients
- Rice: 300 grams of day-old cooked, refrigerated overnight
- Cheong (Chinese sausage): 2 laps, sliced thinly on the diagonal
- Eggs: 2, lightly whisked
- Garlic cloves: 3, minced
- Spring onions: 3, sliced, whites and greens separated
- Light soy sauce: 1 tablespoon
- Dark soy sauce: 0.5 teaspoons
- Sesame oil: 1 teaspoon sesame oil
- White pepper: 0.5 teaspoons
- Oil: 1 tablespoon
Make Chinese Sausage Fried Rice The Right Way
Difficulty: Easy | Serves: 2 | Estimated Time: 30 minutes | Prep Time: 5 minutes | Cook Time: 15 minutes
This dish comes together in under 30 minutes with just a handful of simple ingredients. The lap cheong brings a sweet, smoky flavor that makes this dish truly stand out.
Follow these simple steps to make a perfect meal every time.
Step1: Fry the Sausage
Heat 1 tablespoon of cooking oil in a wok or large pan over medium-high heat.
Add 2 lap cheong (Chinese sausage) links, sliced thinly on the diagonal, and stir fry for 2 minutes until lightly golden and the fat has rendered out.
Remove and set aside.
Step 2: Cook the Garlic and Spring Onion Whites
In the same wok, add 3 minced garlic cloves and the whites of 3 spring onions, sliced (whites and greens separated).
Stir-fry for 30 seconds until fragrant.
Step 3: Scramble the Eggs
Push the garlic to the side. Pour in 2 lightly whisked eggs and let them set slightly, then scramble gently until just cooked.
Break into small pieces and mix through.
Step 4: Fry the Rice
Add 300 grams of day-old, cooked, refrigerated rice to the wok, breaking up any clumps.
Toss everything together and stir-fry over high heat for 3 minutes until the rice is heated through.
Step 5: Season and Finish
Return the sausage to the wok. Add 1 tablespoon light soy sauce, 0.5 teaspoon dark soy sauce, 1 teaspoon sesame oil, and 0.5 teaspoon white pepper.
Toss well to coat everything evenly. Taste and adjust seasoning if needed
Step 6: Garnish and Serve
Turn off the heat. Scatter the green tops of 3 spring onions, sliced (whites and greens separated), over the rice.
Serve immediately.
Tips & Tricks
These tips and tricks will help you get the best results every time you make this dish.
Use High Heat Throughout
High heat gives the rice a smoky, restaurant-style flavor. Low heat just steams it.
Don’t Overcrowd the Wok
Fry in batches if cooking for more people. Too much rice at once makes it soggy.
Heat the wok before adding oil
A hot wok stops ingredients from sticking and gives everything a better sear.
Go easy on the soy sauce
Lap cheong is already salty. Taste as you go and add soy sauce gradually.
Cut the sausage on the diagonal
Diagonal slices provide more surface area, resulting in better caramelization in every bite.
Wrapping Up
Chinese sausage fried rice is one of those meals that never gets old. Once you get the hang of it, you will find yourself making it on repeat.
The key is simple: day-old rice, a hot wok, and good-quality lap cheong. Get those three things right, and the rest falls into place.
It is also a great base recipe to make your own.
Whether you are short on time or just craving something good, this dish gives you a hot, tasty meal on the table with barely any effort.
Frequently Asked Questions (FAQs)
1. Can I Use Freshly Cooked Rice Instead of Day-Old Rice?
You can, but day-old rice works much better. Fresh rice is too moist and turns mushy when fried. If you are using fresh rice, spread it on a tray and refrigerate for at least 2 hours first.
2. Can I Add Vegetables to This Recipe?
Absolutely. Frozen peas, diced carrots, and corn are all great additions. Toss them in after the garlic and cook for a minute before adding the rice.
3. Can I Swap Lap Cheong for Another Protein?
Yes, you can use BBQ pork, prawns, or diced chicken thigh as a substitute. Keep in mind that lap cheong has a unique sweet and smoky flavor that other proteins won’t fully replicate.
