An easy weeknight dinner that comes together within minutes, this Chinese Sausage Fried Rice is comfort in a bowl. It’s packed with flavour, made in one pan, and is so tasty!
This is a classic childhood recipe for me. This Chinese sausage fried rice (腊肠炒饭 or lap cheong fried rice) is an easy rice recipe that comes together quickly and in one pan. It was perfect for when my mom needed to feed me, the picky eater, something she knew I would eat without argument.
Why You’ll Love This Fried Rice
- It’s a recipe that only requires pantry staples so it saves me a trip to the store!
- Nothing needs to be thawed ahead of time. Since the sausage can be stored in the fridge for a while and not the freezer, you can quickly toss everything together.
- Give leftover rice a new life with this easy sausage fried rice.
What is Chinese Sausage (Lap Cheong)
Lap cheong (腊肠) are Chinese pork sausages that with a smoky, savoury, sweet but salty flavour. It can be made with fresh pork and pork fat, but sometimes, other ingredients such as chicken are added so double check the ingredient list.
Ingredients You’ll Need
- soy sauce — I usually try to use low sodium soy sauce.
- dark soy sauce — dark soy sauce is saltier than light soy sauce but it gives your rice that beautiful dark glaze and has a stronger soy flavour.
- oyster sauce — don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters! Read more about oyster sauce in my What is Oyster Sauce post.
- sesame oil — pure sesame oil or toasted sesame oil works as well.
- salt & pepper
- olive oil
- Chinese sausage
- onion — I used sweet onion but yellow onion works perfectly fine.
- garlic — I always have frozen minced garlic on hand! It’s much better than using the pre-minced stuff.
- leftover cold rice — I always use jasmine rice.
- peas — straight from the freeze is perfect.
How to Make Chinese Sausage Fried Rice
- Combine the liquid sauce ingredients and set aside.
- Add the olive oil to a large skillet over medium-high heat and add the sliced Chinese sausage. You don’t need too much oil as the fat from the sasauge will render. Saute for 4 to 5 minutes, until there’s some slightly golden colour to them.
- Add the diced onions and minced garlic to the pan.
- Saute for 4 to 5 minutes, until the onions have softened.
- Add in leftover rice, straight from the fridge.
- Break up the rice to make stir frying easier.
- Add the sauce from earlier to the rice.
- Mix until combined and the rice is warmed through. Add another splash or two soy sauce if neccesaary to get the rice fully coated.
- Add the frozen peas to the pan.
- Mix until well combined and the peas are heated through.
Recipe Tips and Notes
- I like to garnish my fried rice with green onions.
- Day old rice is best in my opinion, as the rice firms up in the fridge overnight and decreases the chances of your fried rice being mushy.
- Feel free to add more vegetables to this fried rice such as mushroom and corn.
Make Ahead Tips
- Meal prep: once cooled, store the fried rice in an airtight container for up to 4 days in the fridge.
- Freezer: allow the rice to cool before transferring into a freezer-safe airtight container. Store for up to 3 months.
Chinese Sausage Fried Rice
An easy weeknight dinner that comes together within minutes, this Chinese Sausage Fried Rice is comfort in a bowl. It’s packed with flavour, made in one pan, and is so tasty!
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Servings: 4 servings
Ingredients
Sauce:
- 2 tbsp soy sauce, low sodium
- 1 tbsp dark soy sauce, replace with regular soy sauce if you don’t have this
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- ¼ tsp salt
- ¼ tsp pepper
Fried Rice:
- ½ tbsp olive oil
- 350 grams Chinese sausage
- 1 small onion, diced
- 1 tbsp minced garlic
- 3-4 cups leftover cooked rice, chilled from the fridge
- 1½ cup peas
Instructions
- Combine the liquid sauce ingredients and set aside.
- Add the olive oil to a large skillet over medium-high heat and add the sliced Chinese sausage. Saute for 4 to 5 minutes, until there’s some slightly golden colour to them.
- Add the diced onions and minced garlic to the pan. Saute for 4 to 5 minutes, until the onions have softened.
- Add in leftover rice, straight from the fridge. Break up the rice to make stir frying easier.
- Add the sauce from earlier to the rice.
- Mix until combined and the rice is warmed through. Add another splash or two soy sauce if necessary to get the rice fully coated.
- Add the frozen peas to the pan. Mix until well combined and the peas are heated through.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
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