Lap Cheong Fried Rice - Recipe

Lap cheong fried rice is a Cantonese Chinese cuisine recipe that incorporates the rich flavors of lap cheong, a traditional Chinese sausage. This aromatic dish is a perfect addition to your Chinese New Year recipe list to try this year. 

What is Lap Cheong? 

Lap cheong, known for its sweet and savory taste, adds a unique depth of flavor to the fried rice, making it a favorite among Chinese food enthusiasts. What makes this unique from other sausages is how the fats and oils contain their own unique flavor that blends with subtle ingredients, such as rice and steamed vegetables. Even when consumed on it’s own, each bite drips out a delicious taste and smell. 

With its combination of fragrant lap cheong, fluffy rice, and a medley of vegetables, this dish is sure to impress your family and friends during the festive season.

Lap Cheong Fried Rice Recipe

Serves: 4 servings

Ingredients:

• 2 cups (400g) uncooked long-grain rice (preferably Jasmine)

• 3 Lap Cheong sausages (150g)

• 1 medium onion (150g), diced

• 3 cloves garlic, minced

• 2 eggs, beaten

• 1 cup (100g) frozen peas, thawed

• 2 spring onions (scallions), finely chopped (whites and greens separated)

• 1 tablespoon (15ml) light soy sauce

• 1/2 teaspoon (2.5ml) dark soy sauce

• 1 teaspoon (5ml) oyster sauce

• 1/2 teaspoon (2.5ml) sesame oil

• 1/4 teaspoon (1.25ml) ground white pepper

• 2 tablespoons (30ml) vegetable oil

Nutritional Information (per serving):

*DV: Daily Value based on a 2,000 calorie diet.

Instructions:

1. Cook the rice: Rinse the rice in a fine-mesh sieve until the water runs clear. Cook the rice according to package instructions or using your preferred method until fluffy and cooked through. Allow the rice to cool completely for at least 2 hours, preferably overnight. This will ensure dry, separated grains for optimal fried rice texture.

2. Prepare the Lap Cheong: Remove the casings from the Lap Cheong sausages and slice them into 1/4-inch (0.5cm) thick pieces.

3. Heat the oil: Heat 1 tablespoon of the oil in a wok or large frying pan over medium heat. Add the Lap Cheong slices and cook for 5-7 minutes, stirring occasionally, until lightly browned and the fat has rendered. Transfer the cooked Lap Cheong to a plate.

4. Sauté the aromatics: In the same pan, heat the remaining 1 tablespoon oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.

5. Scramble the eggs: Push the onion and garlic to one side of the pan. Add the beaten eggs and scramble them until just cooked through. Break up the eggs into smaller pieces and mix them with the onion and garlic.

6. Fry the rice: Add the cooled rice to the pan and spread it out evenly. Increase the heat to medium-high and stir-fry the rice for 3-4 minutes, breaking up any clumps. Let the rice fry undisturbed for about 30 seconds at a time, then toss and continue frying until heated through and slightly browned.

7. Season and finish: Add the frozen peas, cooked Lap Cheong, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper to the pan. Stir-fry for another minute until everything is well combined and heated through.

8. Serve: Garnish with the chopped spring onion whites and greens, and serve immediately.

Tips:

• Use leftover cooked rice for the best texture.

• Adjust the amount of soy sauce and oyster sauce to your taste.

• For a spicier kick, add a pinch of red chili flakes.

• Feel free to customize the vegetables by adding your favorites, like chopped carrots, bell peppers, or green beans.