This post may contain affiliate links. Please read our disclosure policy.
Chinese sausage fried rice is packed with bold, sweet-savory flavors and comes together in minutes! Chinese sausage (lap cheong) is a cured pork sausage with a deep caramelized flavor and a slightly chewy texture. Crispy fried shallots and scallions add freshness and a satisfying crunch.
My fried rice recipe with Chinese sausage is quick and easy—perfect for weeknights when you’re craving restaurant-style fried rice at home. Follow my expert tips to get perfectly crispy fried rice just like what you’ll get in Taiwan!
Table of Contents
What is Chinese sausage (lap cheong)?
Save This Recipe
Chinese sausage, or lap cheong (臘腸), is a cured fatty pork sausage with a deep, sweet-savory flavor. It’s slightly chewy, packed with umami, and seasoned with soy sauce, rice wine, and spices. You’ll find it in Asian grocery stores, either in the fridge or dry goods aisle, and online.
It’s cured but not fully cooked, so you need to heat it first. You can slice it thin or dice it into small pieces. Some people like to soak it in hot water for 5 minutes before using, while others prefer to soak then peel off the casing. These extra steps are optional—just depends on how you like it.
It’s a classic protein in fried rice, clay pot rice, sticky rice stuffing, and stir-fried rice cakes.
My grandfather loved Chinese sausage. His favorite way to eat it? Steamed with raw garlic and a small glass of Chinese wine. Simple, strong, and full of nostalgia.
Ingredients
This Chinese fried rice with sausage achieves big flavor with pantry staples. The sausage adds so much flavor and aroma, so the seasonings for this dish are simple. You’ll need day-old cooked rice for this recipe, so plan ahead.
- Chinese sausage: I use 2-3 links sliced on a diagonal. Chinese sweet sausage is cured but not cooked, so we will stir-fry it.
- Substitution: Cured Taiwanese sausage or Japanese kurobuta have a similar sweet-savory flavor. Spanish chorizo is another option, but this will change the flavor profile of the dish.
- Yellow onion: Diced and stir-fried with the sausage for aromatic flavor.
- Eggs: Lightly whisked and stir-fried for that classic fried rice texture.
- Cooked rice: Day-old rice that’s been cooked and cooled works best. Try my Rice Cooker Rice or Air Fryer Rice!
- Neutral oil: I like avocado oil.
- Coarse sea salt to taste.
- Ground white pepper for authentic Chinese flavor.
- Chicken bouillon powder for a boost of umami flavor.
- Substitution: Shiitake mushroom seasoning, msg, or ½ tbsp oyster sauce work too.
- Scallion: Diced into rounds for a pop of freshness and color.
- Fried shallots (optional): For a crunchy garnish.
How to cook Chinese sausage fried rice
Chinese fried rice with Chinese sausage is ready in minutes with minimal prep. The Chinese sausage cooks up in just 2 minutes, and the rest comes together in a flash.
- How to Prepare Chinese Sausage: Slice the lap cheong on a diagonal into thin slices—no need to soak it. Meanwhile, dice the onions and lightly whisk the eggs in a small bowl.
- Separate the Rice: Use your hands to gently separate the rice grains so they’re less likely to clump and cook evenly. Set aside in a large bowl.
- How to Cook Chinese Sausage: Preheat a large skillet or wok over medium heat. Sauté the cured Chinese sausage and onion in oil until the onions turn translucent, about 2 minutes. As the fat renders, the sausage will produce more oil.
- Add Eggs: Pour in the whisked eggs and quickly stir to scramble them for about 5 seconds.
- Add Rice: Add in the rice and turn the heat up to medium high heat. You should hear the sizzling sound. Scoop and toss the rice from the bottom up until it crisps up.
- How to Season Fried Rice: Once the rice has dried, season it with salt, white pepper, and bouillon powder. Toss well, taste, and adjust the seasonings to your liking.
- Serve: Turn off the heat. Transfer the lap cheong fried rice to a large serving plate and garnish with green onions and fried shallots, if using. Serve hot or warm.
Good to know
Tips for great fried rice
- Use day-old rice: Cooked and chilled rice works best. Fresh rice is too moist and can turn mushy.
- Pick the right rice: Medium or long-grain white rice, like jasmine or Thai rice, gives the best texture.
- Break up clumps: Before stir-frying, use your hands to separate the grains so they fry evenly.
- Cook over high heat: Use a large wok or sauté pan over medium-high to high heat for that signature wok hei.
- Keep it crisp: Don’t add too much liquid. Good fried rice should be light, crisp, and slightly dry, not soft or mushy.
- Toss, toss, toss: Keep the rice moving! Use a scooping motion to toss it constantly, letting air circulate so the grains fry up evenly and stay crisp.
What to serve it with
This Chinese sausage recipe is a perfect one-pan weeknight meal on its own. It’s quick, easy, and gives life to your leftover rice. Craving something more? Here are some pairing suggestions.
- Cooked veggies: Round out your meal with some vegetables, like these easy stir fry bean sprouts, blanched yu choy with garlic, or my simple sautéed Taiwanese cabbage.
- Pickled vegetables: Bring some freshness and crunch to the table by serving with my sweet and spicy Asian pickled cucumbers, pickled garlic, or pickled daikon.
- Soups: Get the full takeout experience with my Chinese chicken corn egg drop soup or this shrimp wonton soup featuring homemade wontons.
ChihYu’s helpful notes
- Chinese sausage 101 – Lap cheong is a cured pork sausage with a sweet-savory, umami-rich flavor. It’s firm, slightly chewy, and needs to be cooked before eating. Slice it thin and pan-fry, steam, or stir-fry Chinese sausage in fried rice to bring out its rich, smoky oils.
- Use day-old rice – Fresh rice is too soft and sticky. For the best texture, use day-old, chilled rice. If you’re short on time, spread fresh rice on a tray and chill it for at least 2 hours before using.
- Break up the rice first – Don’t toss clumps of rice straight into the pan. Use your hands to separate the grains before stir-frying so everything cooks evenly and stays light and fluffy.
- Keep it hot and simple – A hot pan is key! High heat fries the rice properly, keeping it crisp instead of soggy. Chinese sausage has plenty of flavor and fat, so go easy on oil and seasonings to keep the dish balanced.
- Fry the sausage first – Cook the sausage first to release its flavorful oils—this adds depth to the whole dish. No need for extra oil, the sausage does the work!
FAQs
You can find Chinese sausage (lap cheong) at most Asian grocery stores, usually in the refrigerated or dry goods section. Some well-stocked supermarkets may carry it in the international aisle. It’s also available online from retailers like Amazon or specialty Asian food stores.
No, Chinese sausages (lap cheong) are cured but not fully cooked. You’ll need to heat them before eating. They can be pan-fried, steamed, or stir-fried to bring out their rich, sweet-savory flavor.
It’s optional. Some brands have a natural casing that softens when cooked, while others use a tougher, artificial casing that’s better peeled off. If the casing feels thick and chewy, soak the sausage in hot water for a few minutes, then peel it off easily.
No, you don’t have to, but some people like to soak it in hot water for a few minutes to soften the casing and make slicing easier. If you plan to peel off the casing, soaking helps loosen it.
More fried rice recipes you might like
If you loved this lap cheong recipe, be sure to check out these tasty fried rice dishes!
- Din Tai Fung fried rice with shrimp – a Taiwanese favorite with tender juicy shrimp and egg fried rice.
- Steak fried rice with tender marinated steak and colorful veggies.
- Turkey fried rice made with leftover cooked turkey and flavorful pantry staples.
- Golden fried rice colored with vibrant egg yolks and turmeric. (coming soon!)
Chinese sausage fried rice recipe
Ingredients
- 2-3 links Chinese sausage
- 3 oz. yellow onion half of one small, diced
- 2 large eggs lightly whisked
- 2.5 cups cooked rice chilled overnight
- 0.5 tbsp neutral flavored oil (e.g. avocado oil)
- ½ tsp coarse sea salt or to taste
- ¼ tsp ground white pepper
- ½ tsp chicken bouillon powder shiitake mushroom seasoning, or ½ tbsp oyster sauce
- 2 whole scallion diced to small rounds, garnish
- Sprinkle fried shallots optional
Instructions
- Prep (sausage, onions, eggs): slice Chinese sausage on a diagonal into small bites. Dice the onions and lightly whisk the eggs.
- Rice: Use your hands to gently separate the rice grains (I wear a cooking kitchen glove to do this). By doing some, the rice grains are less likely to clump and therefore each grain cooks evenly. Set aside in a large bowl.
- Render sausage fat: Preheat a large 12-inch saute pan (or wok) over medium heat until it feels warm when placing your palm near. Add 0.5 tbsp oil, sausage, and onion. Saute until the onions turn translucent and the sausage will produce more oil, about 2 minutes.
- Add eggs: Pour in the eggs and quickly stir to make scrambled eggs for about 5 seconds.
- Add rice: Add in the rice and turn heat up to medium-high. Use a wooden spoon or spatula to scoop the rice from bottom up and repeat the motion to toss the grains without smashing them. This scooping motion also helps the moisture to evaporate and keeps the rice grains crisp. You should hear the sizzling sound. If not, turn the heat up a bit more.
- Season: When you see the rice grains start popping, that means the grains are no longer wet, about 4-5 minutes, season the rice with salt, white pepper, bouillon powder. Toss for 10 seconds then taste and adjust with the seasonings.
- Serve: Turn off the heat. Transfer the sausage rice to a large serving plate and garnish with green onions and fried shallots, if using. Serve hot or warm.
Notes
- Chinese Sausage Substitute – If you can’t find Chinese sausage (lap cheong), cured Taiwanese sausage or Japanese kurobuta is a good alternative with a similar texture and sweet-savory flavor. Spanish chorizo is another option—it’s cured, slightly smoky, and adds a rich depth to the dish. Just note that chorizo has a stronger spice profile, so you may want to adjust seasoning.
- Storage Tips – Unopened Chinese sausage can be stored at room temperature in a cool, dry place. Once opened, keep it in the fridge for up to a few weeks or freeze it for longer storage.
- After Cooking – Storage & Reheating – Leftover fried rice can be stored in an airtight container in the fridge for up to 4 days. Reheat in a hot pan over medium heat, tossing until warmed through. You can also microwave it, but adding a splash of water helps prevent it from drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
