Quick meals · Chinese-inspired
Chinese Sausage Fried Rice with Thin-Sliced Egg
Wok-charred fried rice with sweet-savory lap cheong, peas, scallions, and ribbons of thin omelet.
Tested method, practical cues
Why this chinese sausage fried rice with thin-sliced egg works
Wok-charred fried rice with sweet-savory lap cheong, peas, scallions, and ribbons of thin omelet. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
Before you start
- Cold, dry day-old rice separates and browns better than freshly cooked rice.
- Lap cheong is cured but should be cooked thoroughly; slice thinly for even heating.
Complete recipe
Chinese Sausage Fried Rice with Thin-Sliced Egg
4 servings
Ingredients
- 4 cups cold cooked jasmine rice
- 3 links lap cheong, thinly sliced
- 3 large eggs
- 2 tablespoons neutral oil, divided
- 1 small onion, diced
- 1 cup frozen peas, thawed
- 3 scallions, sliced
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper
Step-by-step instructions
- Beat eggs with a pinch of salt. Heat 1 teaspoon oil in a wok, pour in a thin layer, and cook like a crepe. Repeat as needed, roll the omelets, and slice into ribbons.
- Cook lap cheong in the wok over medium heat until glossy and lightly browned. Transfer to a plate, leaving rendered fat behind.
- Add remaining oil and onion; stir-fry 2 minutes. Add cold rice, breaking up clumps, and cook over high heat until hot and beginning to toast.
- Add peas, sausage, soy sauce, sesame oil, and white pepper. Toss for 2 minutes until evenly seasoned.
- Fold in egg ribbons and scallions and serve immediately.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- Cold, dry day-old rice separates and browns better than freshly cooked rice.
- Lap cheong is cured but should be cooked thoroughly; slice thinly for even heating.
Make ahead, storage, and leftovers
Cool promptly and refrigerate for up to 3 days. Reheat once to 165°F.
Frequently asked questions
What is lap cheong?
It is a sweet-savory dried Chinese pork sausage sold in Asian markets and many large groceries.
Can I omit the sausage?
Use diced baked tofu or shiitake mushrooms and add an extra teaspoon soy sauce.