Lap Cheong Fried Rice

Tuesday, May 19, 2020

Words & Photography
by Maggie Lam

The absolute best thing about cooking rice (good bye, microwave packet rice!) is leftover rice, because that equals fried rice. There’s something so comforting and nostalgic about lap cheong (Chinese sausage) fried rice that a single bite alone warms my soul and immediately takes me back to my childhood.

Lap Cheong (Chinese Sausage) Fried Rice

4 cups day-old white rice
2-3 lap cheong sausages, cut into small cubes
4 eggs
Dried shrimp (I used ~1/3 cup)
Frozen corn and peas (~1 cup)
2 tablespoons soy sauce
2 spring onions, sliced
salt and white pepper to taste
Asian greens and XO or crispy chilli oil sauce to serve (optional)

1. Microwave the day-old rice in an enclosed microwave safe container for 1 to 2 minutes - the steam/condensation will help add some moisture back to the rice so that it doesn’t dry out further when cooking in the pan.
2. Heat a large non-stick frying pan/wok over medium heat. Add the lap cheong sausages and pan fry until crispy. Remove from the pan and allow to sit on a sheet of paper towel. Discard the oil from the pan.
3. Pan fry the eggs. You can whisk these beforehand if you prefer but I just crack them right into the pan. Once fried, slice the eggs into bite sized pieces. Alternatively, you can add the eggs straight to the rice instead alongside the other ingredients, which will cook as you fold the fried rice, but I personally enjoy the bites of egg in my fried rice.
4. Add all ingredients to the pan. Fold through the ingredients until evenly distributed and the fried rice is heated through. Season to taste with more soy sauce/salt if needed and white pepper.
5. Serve immediately, alongside some Asian greens (I stir fried some Chinese broccoli with garlic) and XO/crispy chilli oil sauce if so desired. Enjoy!


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