Chinese sausage fried rice recipe

5 from 1 vote

Chinese sausage fried rice made with lap cheong is a quick and easy meal, full of sweet-savory sausage flavor and crispy, golden rice.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish, Side Dish

Cuisine: Chinese, Taiwanese

Keyword: Chinese fried rice with Chinese sausage, Chinese sausage fried rice

Servings: servings

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

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.

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.