Chinese Sausage Fried Rice (Lop Cheung Chow Fan)
User Reviews
4.9
Chinese Sausage Fried Rice (Lop Cheung Chow Fan)
Description
This fried rice starts with steaming or boiling Chinese sausage before slicing to soften it. The sausage and chopped onions are stir-fried in vegetable oil until fragrant and translucent. Beaten eggs are scrambled separately and set aside to preserve their texture. Cooked white rice is then added over high heat and stir-fried to break clumps and heat it through.
A seasoning mixture containing salt, sugar, hot water, sesame oil, soy sauce, dark soy sauce, and white pepper is used to flavor the rice, infusing it with savory depth and slight sweetness. Green peas, mung bean sprouts, and chopped scallions are added at the end along with the scrambled eggs, folding everything together for a colorful and balanced dish.
This fried rice is suitable as a main or side dish, offering a satisfying and hearty meal packed with traditional Chinese sausage flavor and fresh vegetable notes. It pairs well with stir-fried vegetables or as part of a larger meal.
No additional notes were provided for storage or variations.
Ingredients
- 3 Chinese sausage lop cheung, diced, you can steam or boil the Chinese sausage before slicing for a softer texture
- 1 onion chopped, medium
- 5 cups white rice cooked
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 2 teaspoons water hot
- ¼ teaspoon sesame oil
- 1 teaspoon soy sauce
- ½ teaspoon dark soy sauce
- ⅛ teaspoon white pepper
- 3 tablespoons vegetable oil (divided)
- 2 egg beaten
- ⅔ cup green peas thawed to room temperature, frozen
- 1 cup mung bean sprouts
- 2 scallions (chopped)
- 1 teaspoon Shaoxing wine (optional)
Instructions
- First, prepare your Chinese sausage, onion, and rice (either dig some leftover rice out of your refrigerator, or make a batch).
- In a small bowl, add ¾ teaspoon salt, ¼ teaspoon sugar, 2 teaspoons hot water, 1/4 teaspoon sesame oil, 1 teaspoon regular soy sauce, ½ teaspoon dark soy sauce and ⅛ teaspoon ground white pepper. Set aside.
- Heat your wok over medium high heat and spread 2 tablespoons of vegetable oil around the perimeter of the wok. Next, add the 2 beaten eggs to the oil, scrambling them and breaking them up into smaller pieces with your wok spatula just until done. Transfer them back to the bowl you used to beat them, and set aside.
- Heat the wok over medium heat, and spread 1 tablespoon oil around your wok. Add the Chinese sausages (lop cheung), and stir-fry for 20 seconds.
- Add the chopped onion, and stir fry for another 1-2 minutes until translucent. Turn the heat up to high, and add the rice. Use your metal wok spatula to flatten out and break up any clumps. If using leftover white rice, you will have to cook and stir fry the rice longer to heat it through.
- Once the rice is warmed, pour the sauce mixture you prepared earlier evenly over the rice. Mix the lop cheung fried rice using a scooping motion with your spatula for 1-2 minutes, until the rice is evenly coated in the sauce. At this stage, there shouldn’t be any more clumps of rice, and it should be steaming as the sauce distributes and cooks.
- Add the cooked egg, ⅔ cup frozen peas and 1 cup mung bean sprouts. Stir fry the rice for another minute.
- Next, add the scallions, and spread 1 teaspoon of Shaoxing wine around the perimeter of the wok. Stir-fry for another 20 seconds. This step gives the extra wok hay flavor that you taste when you get fried rice from a good Chinese restaurant.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 95mg | 32% |
| Sodium | 759mg | 32% |
| Potassium | 309mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 40mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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