Chinese Sausage Fried Rice
Chinese Sausage Fried Rice
It was during these family meals, especially those cooked by his mother, that I discovered my love for Chinese sausage.
This Chinese sausage fried rice is a dish inspired by my time living in San Francisco, a city with a vibrant and rich Chinese culture. My brother-in-law is Chinese, and his family welcomed me with open arms, sharing countless dinners that introduced me to the beauty of Chinese cuisine. It was during these family meals, especially those cooked by his mother, that I discovered my love for Chinese sausage, also known as lap cheong.
A Little Backstory:
San Francisco’s Chinatown is one of the largest and oldest in the U.S., and living there deepened my appreciation for Chinese food and traditions. My brother-in-law’s family played a big part in this journey, especially his mother, who always prepared amazing meals that brought everyone together. She introduced me to lap cheong, a slightly sweet and savory sausage that’s perfect for fried rice.
Now, I always keep Kam Yen Jan Chinese sausage in my kitchen. It’s not only a must-have for fried rice but also one of my favorite additions to pancit. It’s versatile, delicious, and makes any dish extra special!
Ingredients:
3 cups day-old rice
2 Chinese sausages (lap cheong), sliced
3 large eggs, lightly beaten
2 cloves garlic, minced
2 green onions, white and green parts separated, chopped
1/2 cup frozen peas, carrots, and corn
2 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp white pepper
1 tbsp chili oil (optional, for topping)
Instructions:
Prepare Ingredients: Slice the Chinese sausage, mince the garlic, and separate the white and green parts of the green onions.
Cook the Sausage: Heat a bit of oil in a large pan or wok over medium heat. Add the sliced Chinese sausage and cook until it releases its oils and becomes slightly crispy. Remove and set aside.
Scramble the Eggs: In the same pan, push the sausage to one side and pour in the beaten eggs. Stir until scrambled, then mix with the sausage.
Add Garlic and Vegetables: Toss in the minced garlic and white parts of the green onion and cook for about 30 seconds until fragrant. Then, add the frozen vegetables and stir-fry for 2-3 minutes.
Stir in Rice: Add the day-old rice to the pan, breaking up any clumps with your spatula. Mix everything well.
Season: Drizzle soy sauce, oyster sauce, and sprinkle white pepper over the rice. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
Serve: Top with a drizzle of chili oil (optional) and garnish with chopped green onions. Serve hot and enjoy!
Tips:
Day-old rice works best: It’s less sticky and absorbs the flavors better.
Adjust to taste: Add more soy sauce or chili oil depending on your preference.
Extra protein: Feel free to add shrimp, chicken, or tofu for more variety!
Let me know if you'd like to add any personal touches or story elements to the blog!
xo,
mc
