Chinese Sausage Fried Rice – 腊肠炒饭

Chinese sausage fried rice, a story as delicious as the dish itself! Let me tell you how I discovered this culinary treasure in the vibrant heart of New York’s Chinatown.

“It was a hot, sunny day, and I found myself wandering through the bustling alleys of Chinatown with a growing hunger. As I got lost in this urban jungle, I stumbled upon a small shop that seemed straight out of an old kung fu movie. Intrigued and drawn in by the intoxicating aromas, I decided to enter.”

The owner, an old gentleman with a big smile, greeted me and invited me to sit down. He seemed to read me like an open book and knew exactly what I needed. “Try this”, he said, “it’s my grandmother’s secret recipe!”

And there it was, the dish in front of me, steaming and vibrant with colors. After the first bite, I was instantly transported to a world of flavors I had never explored before. The rice, the crunchy vegetables, and the sweet Chinese sausage created a symphony in my mouth.

In short, I was eager to recreate this delicacy

What is Chinese Sausage?

Chinese sausage, also called lap cheong (广式腊肠), is a staple of Chinese cuisine, originating from southern China.

Made from lean pork and preserved pork fat, it is seasoned with a unique blend including five-spice, rice wine, sugar, salt, and even rose water.

After being stuffed into natural casings, the lap cheong is dried and smoked, giving it a sweet, salty flavor and a distinctive smoky aroma.

The texture of lap cheong is dense, and its complex flavor makes it ideal for use in thin slices in various dishes such as stir-fries and Cantonese rice. You can find it in most Asian supermarkets

The Main Ingredients of Chinese Sausage Fried Rice

Light soy sauce: Provides a salty and umami flavor without darkening the color of the dish.

Dark soy sauce: Used for color and a deeper, richer flavor.

Oyster sauce: Brings a sweet and salty flavor, adding complexity to the sauce.

The Chinese sausage: With its unique taste, it is essential to this dish. If you prefer shrimp, try yakimeshi, Japanese fried rice (but of Chinese origin)

What Type of Rice to Use?

I use sushi rice washed 5-6 times before cooking. It’s best to use day-old rice.

Quick tip: garnish with Sichuan chili oil