Chinese sausage (lap cheong) and egg fried rice, a quick and easy recipe featuring smoky sausage, green peas, soy sauce and black vinegar.
Like all fried rice recipes, you need day-old rice, but once you have that this recipe cooks in around 5 minutes and takes less than 15 minutes to prepare.
Lap Cheong or Yun Chang Fried Rice
The most common type of fried rice that I cook is egg fried rice, it is practically my go-to side dish for any stir fry.
But there is a second type that is more like a complete meal, both my special fried rice and spam fried rice recipes fit into this category.
This Chinese sausage and egg fried rice recipe is another example. It is a bit of a stunner, but sadly you will not find it on many takeaway menus.
As a result, Chinese sausage is a must-buy from the Chinese supermarket every time we go to the big city.
It is kinda sweet, meaty, rich, a little smoky and thanks to the inclusion of "rose" wine or rose water it has a bit of a floral vibe... I genuinely love the stuff.
Like all fried rice recipes, this is a quick dish to make. Preparation will take around 15 minutes, but cooking is done and dusted in 5 or 6 minutes.
Do yourself a favour, next time you are in a Chinese supermarket, pick up some sausage. It seriously upgrades your fried rice game!
Frequently Asked Questions
Where can I buy Chinese sausage?
Chinese usage is readily available online in the UK and is an ever-present product in Chinese supermarkets. They are cured and have a fairly long shelf life and you can find them in the fridge section.
What sort of sausage should I buy?
My two favourite types of sausage to use for this recipe are lap cheong which is a pork sausage and yun chang, a pork and liver sausage.
They are both fatty cured sausages and can be used interchangeably in this recipe. They are a little smoky and sweet and have an incredible texture.
Can I make the texture of the sausages softer?
I personally like the texture of the firm sausage in this recipe. But if you prefer them a little softer you can steep them in boiling water (whole) for 5-10 minutes whilst you prepare the remaining ingredients, then chop them.
Do I have to add MSG?
Nope, you can omit it if you wish!
What is Chinkiang vinegar?
Chinkiang is a black rice vinegar and it is delicious... if there were such a thing, it would be my "secret" ingredient. It has a richer, bolder and rounder flavour than regular rice vinegar and I use it in a lot of recipes.
Do I have to use pre-cooked rice?
Yes, pre-cooked rice is essential for any fried rice dish, it leads to rice that is light and fluffy. Using freshly cooked rice will result in a dense stodgy dish that just ain't right!
Serving Suggestions
There are two types of fried rice as far as I am concerned, a side dish and a "complete" meal made for scoffing from a bowl whilst watching the TV... with a couple of beers.
This Chinese sausage and egg fried rice is the latter for me and aside from a squeeze of Sriracha sauce, it comes as it is.
However, I do have a tendency to add a few extra bits to munch on before or after I munch on this.
My first choices tend to be either prawn crackers or sesame prawn toast.
If I am feeling particularly hungry I will add some crispy spring rolls, although I usually buy them ready-made!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Wok.
- Stirring and stir-frying spoons.
- Chopping board.
- Kitchen knife.
- 2 medium mixing bowls.
- Prep bowls, these are not essential, but they do help with getting everything together. This is a very quick recipe when you start cooking!
- Weighing scales and measuring spoons.
Chinese Sausage and Egg Fried Rice Recipe
A trip to a Chinese supermarket is not complete for me unless I buy some lap cheong or yun chang, and that's because I think that Chinese sausage and egg fried rice is glorious, it's bold, full of flavour and the ultimate comforting fried rice dish and one you'll rarely find on a takeaway menu.
Ingredients
- 300g (2 Cups) Cooked 1 Day old White Rice
- 2 Eggs
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
- ¼ teaspoon Sugar
- ⅛ teaspoon White Pepper
- ⅛ teaspoon MSG (Optional)
- 150g (1 Cup) Frozen Peas
- 225g (8oz) Chinese Sausage
- 1 Medium (35g) Shallot
- 1 Small (50g) Carrot
- 125g (10-12) Spring Onions
- 2 tablespoon Cooking Oil
Instructions
- Crack the eggs into a bowl and beat them lightly with a fork.
- Add the soy sauce, Chinkiang vinegar, oyster sauce, sesame oil, sugar, white pepper, and MSG to a bowl then mix to combine.
- Place the frozen peas in a sieve or colander and run cold water over them until they are defrosted (this should take 3-4 minutes).
- Cut the Chinese sausages in Half lengthways, remove the casing then cut them into chunks 3-4mm (just over ⅛") thick.
- Cut the shallot in half, peel it and then cut it into thin half-moon shapes.
- Peel the carrot if needed, then cut it in half lengthways and then chip it into thin half-moon shapes.
- Remove the base and any "rough" outer leaves from the spring onions and then slice them as finely as you can.
- Heat a wok over a high heat, when it is hot add half of the cooking oil, followed by the egg and cook until scrambled, stirring constantly (This will take around 30 seconds). Remove the egg, set it aside and return the wok to a high heat.
- When the wok is hot again, add the remaining oil followed by the Chinese sausage, shallots and carrot and stir fry for 1-2 minutes.
- Add the cooked rice and stir fry for 1 minute, then push the rice to the side of the wok.
- Pour the sauce onto the base of the wok and when it starts to bubble, mix in the rice and cook for 1 minute.
- Add the peas, scrambled egg and most of the spring onions (keep a few back for garnish), and stir for a final 30-60 seconds and serve immediately.
Notes
In order to make 2 Cups of white rice you will need around 135g (just over ¾ cup) of raw white rice.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1037Total Fat: 69gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 42gCholesterol: 287mgSodium: 2852mgCarbohydrates: 67gFiber: 7gSugar: 9gProtein: 37g
Calorific details are provided by a third-party application and are to be used as indicative figures only.