Lap Cheong Fried Rice

Lap Cheong Fried Rice

Recipes with Lap Cheong

Quick weeknight fried rice where diced Lap Cheong does double duty: the rendered fat becomes the cooking oil, and the sweet-savory meat flavors every grain.

Prep Time

10

Cook Time

10

Servings

2

Difficulty

Easy

Ingredients

  • 2 Lap Cheong sausages, diced small
  • 3 cups cooked jasmine rice (day-old, cold)
  • 2 eggs, beaten
  • 1 cup frozen peas
  • 3 scallions, sliced (white and green parts separated)
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • White pepper to taste

Steps

1

Heat a wok over high heat. Add the diced Lap Cheong and stir-fry for 2 minutes until the fat renders and the edges turn crispy. No extra oil needed.

2

Push the sausage to one side. Add the white parts of the scallions and the peas. Stir-fry for 1 minute.

3

Push everything to the side again. Pour in the beaten eggs and scramble them until just set. Break them into small pieces with your spatula.

4

Add the cold rice. Toss everything together over high heat for 2-3 minutes, breaking up any clumps. The rice should get slightly toasted.

5

Season with soy sauce, sesame oil, and white pepper. Toss once more. Serve topped with the green scallion slices.

Tips

Day-old rice from the fridge is essential. Fresh rice is too moist and will steam instead of fry. The Lap Cheong fat is your cooking oil, so start with a dry wok. Keep the heat as high as your stove allows.