Lap Cheong Fried Rice (aka Chinese sausage fried rice) is studded with juicy fat chunks of Cantonese sausage and fragrant garlic cloves. Richly comforting, intensely savoury, and SO SATISFYING!
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Ingredient Notes
A few important notes on some of the ingredients used in this Lap Cheong Fried Rice recipe:
Lap Cheong: Also called Cantonese sausage or Chinese sausage. Usually made from pork but you can also find ones made with chicken.
Garlic: This recipe doesn’t use as much garlic as our Garlic Shrimp Fried Rice, but it’s still got a generous amount.
Eggs: For that ultimate restaurant-style fried rice experience!
Cooked White Rice: Here’s how to cook the perfect stovetop white rice. For best results, leave it in the fridge overnight—leftover rice is the best for fried rice. It dries out slightly as it chills, meaning it won’t get sticky and mushy in your wok.
Veggies: My personal favourite veg for fried rice is broccoli florets. But you can also use a carrots-peas medley for a more classic taste. Just don’t use too much—don’t want to overwhelm the flavour of the lap cheong sausage.
See recipe card for quantities.
Storage Tips
Fridge: Refrigerate lap cheong fried rice for three to five days.
Freezer: Freeze leftover Chinese sausage fried rice for up to six months.
More Chinese Recipes
Looking for other garlicky Chinese recipes? Try these:
What to Serve with Lap Cheong Fried Rice
These are our favorite sides to serve with Chinese Sausage Fried Rice:
Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
Lap Cheong Fried Rice
Equipment
- 2 small bowls
- Wok
- Metal spatula
Ingredients
- 1 ½ tablespoons oil
- 3 eggs
- 2 to 3 Chinese sausages aka lap cheong chopped
- 1 diced shallot or ½ small yellow onion
- 5 to 6 cloves minced garlic
- 2 cups cooked rice recipe here
- 2 ounces broccoli florets or carrots-peas medley
- 2 teaspoons soy sauce for even more flavour, use half soy sauce and half oyster sauce
- 1 teaspoon Shaoxing wine
- ½ teaspoon salt
- ½ teaspoon sesame oil
- ¼ teaspoon ground white pepper
- 1 diced scallion
Instructions
- Crack 3 eggs into a bowl and whisk until yolks and whites are combined.
- In another small bowl, mix together 2 teaspoons soy sauce, 1 teaspoon Shaoxing wine, ½ teaspoon salt, ½ teaspoon sesame oil, and ¼ teaspoon ground white pepper.
- Heat 1 ½ tablespoons oil in a wok on medium-high heat.
- Pour in the whisked eggs, swirling them around the pan until they are just scrambled but not browned. Transfer to a plate.
- Return the wok to the heat and add 2 to 3 Chinese sausages aka lap cheong. Cook until the sausage slices are shiny and slightly browned.
- Add 1 diced shallot and 5 to 6 cloves minced garlic. Stir fry until fragrant.
- Add 2 cups cooked rice and 2 ounces broccoli florets or carrots-peas medley, tossing quickly with the spatula to break any clumps in the rice.
- Once the rice has been fluffed apart into individual glistening grains, pour in the soy sauce mixture. Stir briefly to coat all the rice and veggies in the sauce, then add the scrambled eggs back into the wok. Give everything a toss to combine.
- Sprinkle with 1 diced scallion and serve hot.
Denise says
We made this recipe. Enjoyed it. Next time however I think I would add more sausage.
Kelly Zhang says
You can definitely feel free to add more lap cheong if you'd like, more sausage can never hurt!