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4.9 from 108 votes

Chinese Sausage Fried Rice (Lop Cheung Chow Fan)

Chinese Sausage Fried Rice or lop cheung chow fan packs authentic Chinese flavors into a 20-minute recipe that anyone can pull off at home.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 455 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 3 Chinese sausages (lop cheung, diced, you can steam or boil the Chinese sausage before slicing for a softer texture)
  • 1 medium onion (chopped)
  • 5 cups cooked white rice
  • ¾ teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoons hot water
  • ¼ teaspoon sesame oil
  • 1 teaspoon soy sauce
  • ½ teaspoon dark soy sauce
  • ⅛ teaspoon white pepper
  • 3 tablespoons vegetable oil (divided)
  • 2 eggs (beaten)
  • ⅔ cup frozen green peas (thawed to room temperature)
  • 1 cup mung bean sprouts
  • 2 scallions (chopped)
  • 1 teaspoon Shaoxing wine (optional)

Instructions

    Cup of Yum
  1. First, prepare your Chinese sausage, onion, and rice (either dig some leftover rice out of your refrigerator, or make a batch).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the cooked egg, ⅔ cup frozen peas and 1 cup mung bean sprouts. Stir fry the rice for another minute.
  8. 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

Calories 455kcal (23%) Carbohydrates 43g (14%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 11g (55%) Cholesterol 95mg (32%) Sodium 759mg (32%) Potassium 309mg (9%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 285IU (6%) Vitamin C 11.2mg (12%) Calcium 40mg (4%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 455

% 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.