Chinese Sausage Fried Rice Recipe (Lap Cheong Chao Fan)

Cooked rice: Preferably day-old rice, as it has a firmer texture that’s perfect for frying.

Chinese sausage: Also known as lap cheong, this sweet and savory cured sausage adds a unique flavor to the dish.

Garlic: Adds a fragrant and savory note to the fried rice.

Frozen peas and carrots: A convenient mix of vegetables that adds color and nutrition.

Soy sauce: Provides a salty and umami flavor that enhances the overall taste.

Oyster sauce: Adds depth and a rich umami flavor to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Eggs: Adds protein and a rich texture to the fried rice.

Green onions: Adds a fresh and slightly pungent flavor as a garnish.

When making fried rice, it's essential to use day-old cooked rice because it has a firmer texture and less moisture compared to freshly cooked rice. This prevents the fried rice from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for about 30 minutes to achieve a similar effect.

• Chinese sausage (lap cheong) - Substitute with kielbasa: Kielbasa has a similar texture and a slightly sweet flavor that can mimic the taste of Chinese sausage.

• Chinese sausage (lap cheong) - Substitute with chorizo: Chorizo provides a smoky and spicy flavor that can add a different but complementary taste to the dish.

• Frozen peas and carrots - Substitute with fresh diced vegetables: Fresh vegetables like bell peppers, corn, and green beans can provide a similar texture and nutritional value.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• Soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar thick consistency and a sweet-savory flavor profile.

• Oyster sauce - Substitute with mushroom sauce: Mushroom sauce provides a similar umami flavor and is a good vegetarian option.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, ideal for cooking.

• Beaten eggs - Substitute with tofu scramble: Tofu scramble can mimic the texture of scrambled eggs and is a good vegan alternative.

• Beaten eggs - Substitute with chickpea flour scramble: Chickpea flour scramble offers a similar texture and is also a vegan option.

• Green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Green onions - Substitute with leeks: Leeks offer a milder, slightly sweet onion flavor and can be used in a similar way.

• Allow the fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the fried rice into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Label the container with the date to keep track of its freshness.
• Store the container in the refrigerator if you plan to consume the fried rice within 3-4 days.
• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Lay the freezer bag flat in the freezer to save space and ensure even freezing.
• When ready to eat, thaw the fried rice in the refrigerator overnight if frozen.
• Reheat the fried rice in a wok or skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh green onions before serving to add a burst of color and flavor.

• For the stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Once the oil is hot, add the leftover Chinese sausage fried rice. Stir frequently to ensure even heating and prevent sticking. Cook for about 5-7 minutes until the rice is heated through.

• For the microwave method, place the fried rice in a microwave-safe dish. Add a splash of water or chicken broth to help retain moisture. Cover the dish with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Let it sit for a minute before serving.

• For the oven method, preheat your oven to 350°F (175°C). Spread the fried rice evenly on a baking sheet. Cover the sheet with aluminum foil to prevent the rice from drying out. Bake for about 15-20 minutes, stirring halfway through to ensure even heating. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• For the steamer method, place the fried rice in a heatproof dish that fits into your steamer. Add a small amount of water to the rice to help it steam. Cover and steam over boiling water for about 10 minutes, or until the rice is heated through. This method helps retain the moisture and texture of the rice.

• Wok: A versatile, deep pan ideal for stir-frying ingredients quickly and evenly.

• Spatula: Essential for stirring and mixing ingredients without scratching the wok.

• Knife: Used for slicing the Chinese sausage and chopping the green onions.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring cups: Ensures accurate measurement of the cooked rice and other ingredients.

• Measuring spoons: Helps measure out the soy sauce, oyster sauce, and vegetable oil precisely.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

• Serving spoon: Ideal for serving the finished fried rice hot and fresh.

Use pre-cooked rice: Save time by using day-old cooked rice straight from the fridge.

Prep ingredients in advance: Slice the chinese sausage and chop the green onions ahead of time.

Frozen veggies: Opt for frozen peas and carrots to skip washing and chopping.

Quick egg scramble: Beat the eggs before starting to cook for a faster scramble.

One-pan cooking: Use a wok to cook everything in one pan, reducing cleanup time.