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Crispy Fried Rice with Lap Cheong Sausage

crispy fried rice with Lap Cheong sausage - featured image
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This easy weeknight dinner features crispy, golden fried rice tossed with savory-sweet Lap Cheong sausage, eggs, and scallions. It’s a comforting, crowd-pleasing dish that’s quick to make and endlessly adaptable.

Ingredients

Scale
  • 3 cups day-old cooked white rice (about 450g, cold and separated; jasmine or long-grain preferred)
  • 2 links Lap Cheong sausage (about 3.5 oz / 100g), thinly sliced
  • 2 large eggs, lightly beaten
  • 2 scallions, chopped (use both white and green parts)
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (15ml; light soy preferred)
  • 1 teaspoon sesame oil (5ml; optional)
  • 2 tablespoons vegetable oil (30ml; peanut or canola)
  • Salt and white pepper, to taste
  • Optional: 1/2 cup frozen peas or corn (about 2 oz / 60g)
  • Optional: Pinch of chili flakes
  • Optional: Extra protein (shrimp or diced chicken, cooked first and tossed in at the end)

Instructions

  1. Slice Lap Cheong sausage into thin coins. Chop scallions, separating white and green parts. Mince garlic. Beat eggs in a bowl. Break up cold rice so grains are separated.
  2. Add 1 tablespoon vegetable oil to a large nonstick skillet or wok over medium-high heat. When oil shimmers, add Lap Cheong slices. Sauté for 2-3 minutes until sausage edges crisp and fat renders.
  3. Add garlic and white parts of scallions. Stir for 30 seconds, just until fragrant.
  4. Add remaining oil and cold rice. Press rice into skillet in an even layer. Let cook undisturbed for 3-4 minutes. Flip sections gently, repeating until most of the rice is crispy and lightly browned (total about 8 minutes).
  5. Push rice to one side of pan. Pour beaten eggs into empty space. Let sit for 30 seconds, then scramble gently. Once eggs are mostly set, mix everything together so egg coats rice and sausage.
  6. Add soy sauce, sesame oil, and a sprinkle of salt and white pepper. Toss in green scallion tops and any optional veggies (peas, corn, chili flakes). Stir well to combine, letting flavors meld for 1 minute.
  7. Taste and adjust seasoning if needed. Spoon into bowls, garnish with more scallions or a drizzle of chili oil if desired. Serve hot.

Notes

For best results, use cold, day-old rice. If using freshly cooked rice, spread it on a baking sheet and chill for 30 minutes. You can substitute Lap Cheong with bacon, turkey sausage, or mushrooms for a vegetarian version. For gluten-free, use tamari instead of soy sauce. Don’t overcrowd the pan for maximum crispiness. Leftovers reheat best in a skillet with a splash of oil.

Nutrition

Keywords: fried rice, Lap Cheong, Chinese sausage, crispy rice, weeknight dinner, easy recipe, comfort food, skillet, wok, family meal

Find it online: https://blingbite.com/crispy-fried-rice-with-lap-cheong-sausage-easy-weeknight-dinner/