Lap Cheong Fried Rice
There are many variations of fried rice recipes his one stands out as truly elite. The addition of lap cheong (Chinese sausage) and Mama Yu’s Chilli Oil brings a depth of flavour that elevates any meal – try it and you’ll thank us later.
Ingredients · Servings 2
- 200g Cooked Rice
- 1 Onion
- 3 Garlic Clove
- 1 Spring Onion
- 1.5 Lap Cheong Chinese Dried Sausage
- 1tbsp Light Soy Sauce
- 1tsp Dark Soy Sauce
- 1tbsp Oyster Sauce
- 1tsp Sesame Oil
- 1tsp Sugar
- 70g Frozen Peas
- 2 Egg
- 15g Fresh Coriander
- 1tsp Toasted Sesame Seed
- 2tsp Chilli Oil
- 0.25tsp Ground White Pepper
- Vegetable Oil
Method · 15 min
- Mix the rice with a small amount of water to separate the grains. Dice the onion, mince the garlic and slice the spring onions (separating your whites and greens). Slice the Chinese sausage.
- Add the sausage with a splash of vegetable oil to a wok set over medium-low heat and cook for 3-5 mins.
- Remove the sausage from the wok and add the onion, garlic and spring onion whites with a glug of vegetable oil. Fry over a low-medium heat for a few mins until softened.
- Turn the heat to medium, then add the rice, soy sauces, oyster sauce, sesame oil, sugar and white pepper. Fry for 2-3 mins over a medium-high heat. Add the frozen peas, give it a toss for 30 seconds then add the sausage. Mix well and remove from the heat.
- Fry the eggs to your liking in a separate pan. Add the fried eggs to the rice and garnish with coriander, toasted sesame seeds and chilli oil.
