{"id":32428,"title":"Chinese Sausage Fried Rice – \u814a\u80a0\u7092\u996d","modified":"2025-05-27T11:03:08+02:00","plain":"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. \n\n\n\n\u201cIt 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.\u201d  \n\n\n\n\n\n\n\nThe 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. \u201cTry this\u201d, he said, \u201cit's my grandmother's secret recipe!\u201d  \n\n\n\nAnd 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.  \n\n\n\nIn short, I was eager to recreate this delicacy\n\n\n\nWhat is Chinese Sausage?\n\n\n\nChinese sausage, also called lap cheong (\u5e7f\u5f0f\u814a\u80a0), is a staple of Chinese cuisine, originating from southern China. \n\n\n\n\n\n\n\nMade 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. \n\n\n\nAfter being stuffed into natural casings, the lap cheong is dried and smoked, giving it a sweet, salty flavor and a distinctive smoky aroma.\n\n\n\nThe 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 \n\n\n\n\n\n\n\nThe Main Ingredients of Chinese Sausage Fried Rice\n\n\n\nLight soy sauce: Provides a salty and umami flavor without darkening the color of the dish.\n\n\n\nDark soy sauce: Used for color and a deeper, richer flavor.\n\n\n\nOyster sauce: Brings a sweet and salty flavor, adding complexity to the sauce.\n\n\n\nThe 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) \n\n\n\nWhat Type of Rice to Use?\n\n\n\nI use sushi rice washed 5-6 times before cooking. It's best to use day-old rice. \n\n\n\nQuick tip: garnish with Sichuan chili oil\n\n\n\n\n\n\tChinese Sausage Fried Rice - \u814a\u80a0\u7092\u996d\n\t\t\n\t\tA delicious traditional fried rice with Chinese sausages\t\n\t\n\t\tWok\t\n\t\n\t\t5 stems of chopped green onions3 Chinese sausages lap cheong400 g of cooked rice by weight150 g of frozen peasSauce4 teaspoons light soy sauce1 teaspoon dark soy sauce2 teaspoons of oyster sauce1 pinch salt2 teaspoons water\t\n\t\n\t\tCut the Chinese sausages. Mix the ingredients for the sauce. Heat oil in a wok and stir-fry the green onion and sausage over medium-high heat for 3-4 minutesAdd the cooked rice and peas, then stir for 3 minutesAdd the sauce and mix for about 3 more minutes\t\n\t\n\t\t400g of cooked rice is about 200g of dry rice\n\t\n\t\n\t\tMain courseChineseChinese sausage, Chinese sausage fried rice, Lap cheongRiz, Sans sucre, Sauce huitre, Sauce soja dark, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32428","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=32428"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/32428\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23507"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=32428"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=32428"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=32428"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}