Chinese Sausage Fried Rice (Lop Cheung Chow Fan)

Method9 steps

1. 1

   Step 1: Have 5 cups cooked white rice ready; keep safely refrigerated leftover rice cold until it goes into the wok. Check the sweet pork lap cheong package. If it requires cooking, steam or boil the three sausages following the product’s directions until fully cooked; raw pork sausage must reach 71°C/160°F. Dice the cooked sausages. Peel and chop the onion, wash and drain the sprouts, wash and chop the scallions, and thaw the peas before heating the wok. Beat the two eggs in a bowl and set a separate clean bowl aside for the cooked eggs.

   Uses 3 sweet pork Chinese sausages (lap cheong), fully cooked before dicing · 2 eggs (beaten) · Unmeasured washing water and conditional preliminary sausage-cooking water, discarded

2. 2

   Step 2: Mix the ¾ tsp salt, ¼ tsp sugar, 2 tsp hot water, ¼ tsp sesame oil, 1 tsp regular soy sauce, ½ tsp dark soy sauce and ⅛ tsp white pepper in a small bowl. Stir until the salt and sugar dissolve, then keep the sauce beside the wok.

   Uses 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. 3

   Step 3: Heat the wok over medium-high heat and spread 2 tbsp of the vegetable oil around it. Add the beaten eggs and scramble, breaking them into smaller pieces, until fully set. Lift the cooked eggs into the separate clean bowl and hold for later.

   Uses 2 tbsp of the divided vegetable oil · All two beaten eggs prepared in step 1; the cooked sausage remains separate

   
4. 4

   Step 4: Return the wok to medium heat and add the remaining 1 tbsp vegetable oil. Add the fully cooked diced sausages and stir-fry for 20 seconds.

   Fry cooked sausage for 20 seconds · 1 minUses Remaining 1 tbsp vegetable oil · All three fully cooked, diced sausages prepared in step 1; beaten eggs and discarded water are excluded

   
5. 5

   Step 5: Add the chopped onion (1) to the sausage and stir-fry for 1–2 minutes, checking from 1 minute, until translucent.

   Fry onion for 1–2 minutes · 1 minUses All sausage and remaining oil from the preceding fry · 1 medium onion (chopped)

   
6. 6

   Step 6: Turn the heat up to high and add all 5 cups cooked white rice to the sausage and onion. Break up and flatten any clumps with the wok spatula. Continue stirring and frying until the rice is steaming hot throughout; chilled leftover rice may take longer.

   Uses All sausage, onion and oil from step 5 · 5 cups cooked white rice

   
7. 7

   Step 7: Pour the prepared seasoning sauce evenly over the hot rice. Stir-fry over high heat, using a scooping motion, for 1–2 minutes, checking from 1 minute, until the sauce is evenly distributed, the rice has no clumps and everything is steaming.

   Stir-fry seasoning into rice for 1–2 minutes · 1 minUses All steaming rice, sausage and onion from step 6 · All measured sauce prepared in step 2

   
8. 8

   Step 8: Add the held cooked eggs, all ⅔ cup thawed peas and all 1 cup drained mung bean sprouts. Stir-fry for 1 minute as a first check, then continue as needed until the sprouts are thoroughly cooked and the peas, eggs and rice are hot throughout.

   First check after 1 minute with peas and sprouts · 1 minUses All seasoned rice from step 7 · All cooked scrambled eggs held in the clean bowl from step 3 · ⅔ cup frozen green peas, thawed · 1 cup mung bean sprouts

9. 9

   Step 9: Add both chopped scallions (2). If using it, spread the 1 tsp Shaoxing wine around the hot wok perimeter. Stir-fry for another 20 seconds, then serve six portions immediately. Refrigerate any leftovers promptly in shallow containers.

   Finish scallions and optional wine for 20 seconds · 1 minUses All hot rice mixture from step 8 after the sprouts are thoroughly cooked · 2 scallions (chopped) · Optional 1 tsp Shaoxing wine