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 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 two tips that I’d always like to emphasize when it comes to making a perfect bowl of fried rice.
- Do not use leftover rice which has been overcooked to a very mushy, sticky texture.
- Keep the leftover rice refrigerated prior to frying.
If you’re keen to make top-notch fried rice that’s super light and fluffy, check out my post on Three Ways to Cook Rice. It includes two methods that produce firm, al dente rice that’s perfect for making fried rice.
Chinese sausage fried rice (腊肠炒饭)
- 2 tablespoon cooking oil
- 1 stalk scallions
- 2 Chinese sausages - aka Lap cheong
- 400 g cooked rice - 14oz, see note 1
- 120 g peas - 4oz
- Thinly slice Chinese sausage diagonally. Finely chop the scallions.
- Mix all the ingredients for the sauce then set aside.
- Heat oil in a wok (or a deep frying pan) over medium heat. Add the spring onion and the sausage. Fry until fragrant.
- Add cooked rice and peas. Stir constantly.
- Pour in the sauce. Give everything a quick stir before dishing out.
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