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.
Jump to recipe20 min prep · 15 min cook
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.
Tips for the best results
- 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.