Chinese sausage fried rice (腊肠炒饭)

A quick, tasty dish prepared in just a few minutes, Chinese sausage fried rice delivers a balanced smoky, savoury & sweet taste.

When I have a busy day coming up, I often deliberately cook extra rice the night before intending to make a quick dish using the leftover rice on the day. It’s really a time-saver! Last Friday, I spent only 8 minutes in the kitchen and produce a very tasty meal for two: Chinese sausage fried rice, one of our favourite fried rice dishes in the Red House.

Inspired by “Clay pot rice”

First of all, I’d like to talk about what inspired me to create this Chinese sausage fried rice. Have you ever eaten (or heard of) “Clay pot rice (煲仔饭)”, a classic one-pot dinner dish that you can find in almost any Cantonese-style restaurant. Typically, the rice is firstly cooked in a small clay pot (traditionally over a charcoal stove), then meat (Chinese sausage, Chinese bacon or cooked chicken, etc.) and vegetables are added on top of the rice during the second part of the cooking process. When serving, a dash of soy sauce based seasoning is stirred into the rice.

Not having a clay pot to hand but craving this Cantonese delicacy, I decided to create my own fried rice version with the  the same flavour profile. It takes less than 10 minutes to cook  from start to finish. And may I say, it tastes almost as good as the authentic clay pot rice!

What is Chinese sausage?

Chinese sausage, the star ingredient of this recipe, refers to a type of sausage which originated from the province of Guang dong (Canton) in China. It’s commonly known as “Cantonese Lap cheong (广式腊肠)”. Made of pork and seasoned with rice wine, soy sauce, rose water, etc., lap cheong has a distinctive fragrance, smoky flavour and has a very pleasant sweet taste. It’s often used as a flavour component in stir-fry dishes. You can find Lap cheong on the chilled shelves in  Chinese supermarkets (and in some Asian shops too).

Tips on “leftover rice”

Chinese-style fried rice always calls for cooked rice, more precisely, leftover rice. There are three tips that I’d always like to emphasize when it comes to making a perfect bowl of fried rice. Please allow me to repeat them for this recipe:

  1. Do not use leftover rice which has been overcooked to a very mushy, sticky texture.
  2. Keep the leftover rice refrigerated prior to frying.
  3. Add a little water to the refrigerated rice then gently loosen up the grains with a fork.

Chinese sausage fried rice (腊肠炒饭)
Rate this recipe
125 ratings

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Serving Size: 2 servings

Chinese sausage fried rice (腊肠炒饭)


  • 2 tablespoons cooking oil
  • 1 stalk spring onion
  • 2 Chinese sausages (aka Lap cheong)
  • 400g / 14oz cooked rice (see note 1)
  • 120g / 4oz peas
    For the sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce (see note 2)
  • 1 teaspoon oyster sauce
  • 1 pinch white pepper
  • 1 pinch salt
  • 2 teaspoons water


  1. Thinly slice Chinese sausage diagonally. Finely chop spring onion. Mix all the ingredients for the sauce then set aside.
  2. Heat oil in a wok (or a deep frying pan) over a medium heat. Add the spring onion and the sausage. Fry until fragrant.
  3. Place in cooked rice and peas. Stir constantly.
  4. Pour in the sauce. Give everything a quick stir before dishing out.


1. Leftover rice does the job best. To avoid rice grains sticking to each other, chill the rice in the fridge beforehand. Add a few drops of water and gently loosen up the grains with a fork prior to frying.

2. Dark soy sauce is added to give the finished dish a nice light brown colour. If unavailable, please feel free to replace it with light soy sauce.

Hope you like my recipe of Chinese sausage fried rice. If you are looking for quick dinner inspirations, have a look at the one-bowl meal ideas below: Chinese soy sauce rice pilaf, Easy beef & pineapple fried rice.

Happy cooking!

An enthusiastic cook with a Chinese palate and a global mindset.

Discover more one-bowl meals:

Chinese soy sauce rice pilaf (酱油炒饭)

Easy beef & pineapple fried rice (牛肉菠萝炒饭)


4 thoughts

    1. Hi Evelyn, for this recipe, you don’t have to cook or steam it beforehand. However if you are making a quick stir-fry with it, I suggest you to follow the instruction. Hope this is helpful to you.

  1. Hi Wei, so quick and easy. Loved it. I steamed the sausage before adding it to the rice. Dish a little salty for my taste but I’ll adjust next time. Thank you so much for a delicious recipe.

I'd like to hear from you

This site uses Akismet to reduce spam. Learn how your comment data is processed.