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Chinese Sausage Fried Rice

A flavor-packed dish featuring Chinese sausage, perfectly cooked jasmine rice, and vibrant vegetables, bringing comfort and nostalgia to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 75 g Chinese sausage, quarter inch thick slices Look for brands like Lap Cheong for authentic flavor.
  • 1 Tbsp vegetable oil Can substitute with sesame oil for added flavor.
  • 1/3 cup diced onion Yellow or sweet onion work well.
  • 1/3 cup diced carrot Fresh or frozen.
  • 3-4 cloves garlic, chopped
  • 1/2 tsp white pepper Adjust to your taste.
  • 2 eggs preferably at room temperature For even cooking.
  • 1 cup chopped gai lan Stems cut in thin rounds, leaves in ribbons; can swap for bok choy if unavailable.
  • 300 g cooked jasmine rice Day-old rice works best for texture.
  • 1 Tbsp soy sauce Use low-sodium if desired.
  • 2 tsp fish sauce Adds a lovely umami kick.
  • 1 tsp sugar To balance out flavors.
  • Chopped cilantro or green onions for serving Adds freshness.
  • Cucumber slices for serving A refreshing side.
  • Wedge of lime for serving For a zesty finish.

Method
 

Cooking the Sausage
  1. Heat your wok over medium-high heat and add the sliced Chinese sausage. Cook until browned and fully cooked through, about 3-4 minutes. Once done, remove from the pan and set aside.
Sautéing the Vegetables
  1. Drizzle in a bit more vegetable oil if needed. Toss in the diced onions and carrots, sautéing for about 2 minutes until they start to soften.
  2. Stir in the chopped garlic and gai lan, cooking until the greens wilt, about 1-2 minutes.
Scrambling the Eggs
  1. Push the veggies aside in the pan and add the beaten eggs. Let them set half-way before scrambling them gently into the mixture.
Combining the Ingredients
  1. Add the cooked jasmine rice, soy sauce, fish sauce, sugar, and white pepper. Use a spatula to mix everything well.
  2. Add the cooked sausage back into the wok and stir to combine everything, cooking for another 2 minutes.
Toast and Serve
  1. Allow the rice to sit undisturbed for about 2 minutes to let it toast slightly without stirring.
  2. Toss the rice again to combine, letting it cook for another few minutes. Serve topped with chopped cilantro or green onions, cucumber slices, and a squeeze of lime.

Notes

Use high-quality Chinese sausage for optimal flavor. Feel free to customize with different vegetables or proteins. Store leftovers in the fridge for up to 3 days.