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Chinese Sausage Fried Rice
5 from 5 votes

Chinese Sausage Fried Rice

This Chinese Sausage Fried Rice or lop cheung chow fan 香肠炒饭 recipe is so easy to make and packed with Asian flavor. A homemade Asian rice dish that tastes better than take-out. It’s the perfect quick recipe for a weeknight meal.
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 439 kcal


  • 3 lap cheong / Chinese sausages, (chasing removed, cut into ¼ inch slices)
  • 2 cups cooked long grain rice, (day-old rice)
  • 1 cup diced yellow onion
  • 3 scallions, (thinly sliced)
  • 1 tablespoon minced garlic
  • 1 tablespoon neutral oil , (peanut or canola)
  • 2 eggs, (lightly beaten)
  • 1 tablespoon unsalted butter
  • 2 tablespoon low sodium soy sauce
  • 2 teaspoon Shaoxing wine, (or use dry sherry, mirin)
  • 1 teaspoon oyster sauce, (use more according to your liking)
  • salt and pepper, (to taste)



  • Break the rice up with your hands into individual pieces.
  • In a small bowl, mix Shaoxing wine, soy sauce, and oyster sauce until combined. Set aside.

Render Sausage Fat:

  • In a large wok, add the slices of Chinese sausages and slowly cook over medium-low heat for about 3 minutes or until the fat is released. Stir often so the sausage doesn't burn.
    Transfer the Chinese sausage to a plate and set aside. Keep about 1 tablespoon of rendered lard in the skillet and discard the remaining rendered lard or set aside for another use.

Cook the Aromatic Vegetables:

  • Add the diced onion into the wok. Stir-fry on high heat for about 1 minute or until translucent.
  • Add scallions and stir fry just until fragrant for about 30 seconds.
  • Add ginger and garlic, stir fry for 30 seconds. Push all the aromatic ingredients to the side to make room for the eggs.

Cook the Egg Mixture:

  • Add about 1 tablespoon of neutral oil to the pan and pour in the egg mixture. As soon as the egg has set, turn it over then start breaking it apart.

Cook the Rice and Sauce:

  • Push all the aromatic ingredients and scrambled eggs to the side then melt 1 tablespoon of unsalted butter.
  • Add the rice to the wok. Give it a quick stir to mix the rice with the other ingredients. Add Shaoxing wine, soy sauce, and oyster sauce. Stir fry for about 1-2 minutes.
    Adjust seasoning with additional soy sauce or oyster sauce if desired (use an increment of 1 teaspoon each time) or with a pinch of salt and pepper.
  • Add the cooked sausages back into work and stir to mix for about 1 minute. Turn off the heat.
  • Serve immediately and enjoy!


To add saltiness to the dish, just add a small amount of salt. Do not go overboard with soy sauce or all you’ll taste is soy sauce.


Calories: 439kcalCarbohydrates: 66gProtein: 43gFat: 38gSaturated Fat: 11gCholesterol: 231mgSodium: 1707mgPotassium: 311mgFiber: 3gSugar: 13gVitamin A: 594IUVitamin C: 11mgCalcium: 79mgIron: 2mg
Keyword Chinese Sausage Fried Rice, Lap Cheong Fried Rice, Sausage Fried Rice
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