Name: Stir-Fried Chinese Sausage Fried Rice
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4
Cuisine: Cantonese Chinese
Ingredients: ½ tsp sesame oil; 1 cup diced mixed veggies (carrot, peas, corn); 1 tsp fresh ginger, minced; 1 tsp neutral oil; 1 tsp oyster sauce (optional); 1½ tbsp low-sodium soy sauce; 2 cloves garlic, minced; 2 links (6 oz) Chinese sausage (lap cheong), thinly sliced; 3 large eggs, beaten; 3 scallions, sliced (whites/greens separated); 4 cups day-old jasmine rice, cold; Pinch white pepper

Sweet-savory Chinese sausage (lap cheong) crisps in the wok, perfuming day-old rice with garlic, ginger, and golden egg ribbons. Light soy and colorful veggies balance richness—authentic Cantonese comfort made healthier in just 20 minutes.

Why You’ll Love This Recipe

This stir-fried Chinese sausage fried rice turns humble pantry staples into a flavor bomb—lap cheong releases irresistible sweet-smoky fat that coats every grain, while day-old rice achieves perfect separation and wok hei with minimal added oil. Lean veggies and fluffy eggs stretch the indulgence, keeping it lighter than restaurant versions without sacrificing soul. It’s lightning-fast, endlessly adaptable, and naturally gluten-free adaptable. Kids adore the sausage sweetness, adults crave the nostalgic depth, and leftovers reheat like they were made fresh. One wok, authentic Cantonese magic, healthier takeout vibes every night.

Recipe Tips and Tricks

Cold Rice Only → Day-old jasmine prevents mush.
Slice Sausage Thin → Renders fat, crisps edges.
High Heat Wok → Smoking hot for char.
Render First → Sausage fat replaces most oil.
Egg Ribbons → Scramble in hot spot first.
Veggie Timing → Carrots first, peas last.
Toss Motion → Lift-flip, don’t mash rice.
Final Soy Drizzle → Around wok edges for sizzle.

Yield: 4 Servings

Stir-Fried Chinese Sausage Fried Rice

Crispy lap cheong perfumes light fried rice with eggs and veggies—healthy Cantonese dinner in 20 minutes.

Prep Time 8 minutes

Cook Time 10 minutes

Total Time 18 minutes

Ingredients

½ tsp sesame oil
1 cup diced mixed veggies (carrot, peas, corn)
1 tsp fresh ginger, minced
1 tsp neutral oil
1 tsp oyster sauce (optional)
1½ tbsp low-sodium soy sauce
2 cloves garlic, minced
2 links (6 oz) Chinese sausage (lap cheong), thinly sliced
3 large eggs, beaten
3 scallions, sliced (whites/greens separated)
4 cups day-old jasmine rice, cold
Pinch white pepper

Instructions

Prep Sausage → Thinly slice lap cheong on the bias—set aside to release natural oils.
Prep Station → Chill rice, beat eggs, dice veggies, mince garlic/ginger—line everything beside blazing wok.
Heat Wok → Blast over highest flame until smoking; add 1 tsp oil and swirl.
Render Sausage → Toss in sausage slices; stir-fry 1 minute until edges crisp and fat renders.
Egg Ribbons → Push sausage aside; pour eggs into hot fat—scramble into strands, push to edge.
Aroma Base → Add garlic, ginger, scallion whites to sausage fat—stir-fry 15 seconds until golden.
Veggie Pop → Toss in carrots first; 30 seconds, then peas and corn—keep bright.
Rice Revival → Crumble cold rice over top; toss vigorously to separate and coat in sausage oil.
Season Shine → Drizzle soy around edges; add oyster sauce and white pepper—toss until glossy.
Fresh Finish → Return eggs/sausage; drizzle sesame oil, scatter greens—final toss and serve immediately.

Notes

Day-old rice is crucial—fresh rice turns gummy.
Lap cheong fat replaces most oil—healthy hack.
Slice sausage thin for crisp texture.
White pepper > black for authentic taste.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 494Total Fat 13gSaturated Fat 4gUnsaturated Fat 9gCholesterol 161mgSodium 590mgCarbohydrates 78gFiber 3gSugar 3gProtein 17g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.