There’s a little Chinese restaurant tucked away where I live, and they used to serve the most unforgettable Fried Rice with Chinese Sausage. It was perfectly balanced—sweet and savory, smoky and satisfying.
Sadly, the dish disappeared from their downsized menu, and I was left craving that nostalgic bowl of comfort.
After a few test runs and a bit of practice, I recreated it at home—and honestly, it might be even better now. Today’s recipe brings you all the charm and flavor of that dish in an easy recipe you can make in your own kitchen.
The Star Ingredient: Chinese Sausage (Lap Cheong)
If you’ve never tried Chinese sausage and fried rice before, you’re in for a treat. Known as Lap Cheong, these cured pork sausages are a staple in many Asian dishes.
They’re slightly sweet, rich with fatty pork, and have a wonderfully chewy bite that adds depth to any fried rice dish. You’ll usually find them at your local Asian grocery store or Asian market, vacuum-sealed and shelf-stable until opened. I’ve ordered this online too.
Are they cooked or raw?
Chinese sweet sausage is cured but not fully cooked, so it does need to be heated through during cooking.
Should you remove the casing?
You don’t need to. The casing is edible and softens when stir-fried, so you can slice and toss them straight into your wok.
Flavor Tip: The pork fat in Lap Cheong renders out just a bit when stir-fried, infusing the rice with incredible umami flavor. It’s one of the reasons this is such a beloved dish. Especially among many Asian kids who grew up with it as their favorite comfort food.
A Quick Look at How It’s Made
This is a quick weeknight meal, and it comes together in about 25 minutes. You’ll stir fry minced garlic, diced onions, and slices of Chinese sausage in a tablespoon of oil over medium heat.
Add in colorful bell peppers and beaten eggs, followed by your cold cooked rice. A simple sauce of sweet soy sauce glaze, hot water, salt, and pepper gets stirred in at the end, coating every grain in flavor. Finish with garnishes like fresh parsley, cucumber slices, or even green onions for brightness.
Fried Rice with Chinese Sausage Restaurant Recipe
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Kitchen Essentials
Ingredients
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Garlic Minced
- ½ Large Onion Diced
- 2 Medium Bell Peppers Diced, I used 1 yellow and 1 red bell pepper today
- 12 Ounces Chinese Style Sausage Sliced
- 2 Large Eggs Beaten
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Teaspoons Sweet Soy Sauce Glaze
- 2 Teaspoons Hot Water
- 4 Cups Jasmine Rice Cooked and cooled, or 1 1/3 cups of uncooked rice cooked and cooled
- ¼ Cup Cucumber Sliced for garnish
- ¼ Cup Fresh Parsley or Cilantro Diced for garnish
Instructions
- Prepare the ingredients prior to starting to cook. Mince the garlic, dice the onions and bell peppers, and slice the sausage. In a small bowl, beat the eggs. In another small bowl, add the salt, pepper, sweet soy sauce glaze, and hot water stirring to combine. Cook and cool the rice. Prepare your desired garnishes.
- In a large saucepan or wok over medium high heat add the vegetable oil, garlic and onion. Fry for about 1 minute.1 Tablespoon Vegetable Oil, 2 Tablespoons Garlic, ½ Large Onion
- Add the bell peppers and Chinese Sausage frying for another 2-3 minutes, until the sausage is heated through.2 Medium Bell Peppers, 12 Ounces Chinese Style Sausage
- Clear a spot in the center of the skillet and add the eggs. Scrambling them and breaking them up into smaller pieces with your spatula just until done.2 Large Eggs
- Turn the heat up to high and add the cold rice. Using your spatula to break up any clumps and cook until the rice is warmed.4 Cups Jasmine Rice
- Once the rice is warmed, pour the soy sauce mixture over the rice mixture. Stir to combine.½ Teaspoon Salt, ½ Teaspoon Black Pepper, 2 Teaspoons Sweet Soy Sauce Glaze, 2 Teaspoons Hot Water
- Remove from heat and plate garnishing with sliced cucumber and chopped fresh parsley.¼ Cup Cucumber, ¼ Cup Fresh Parsley
Your Own Private Notes
Nutrition
Creative Add-Ins and Variations
Once you master the basic technique, it’s easy to make it your own:
- Add shrimp or green peas for protein and color.
- Swap in shiitake mushrooms or mung bean sprouts for texture.
- Stir in a splash of sesame oil, oyster sauce, or light soy sauce for even more flavor.
- Spice things up with white pepper or a touch of fish sauce or shaoxing wine for authentic depth.
Lap Cheong Fried Rice also makes a fantastic side dish to pair with stir-fried vegetables, dumplings, or a fried egg on top.
Why Use Cold Rice for Fried Rice?
One of the most important things for getting that perfect fried rice texture is starting with day-old rice.
Using cold jasmine rice helps prevent your fried rice from turning into a sticky clump. The grains firm up in the fridge, so when you stir fry them over medium-high heat, they stay separate and fluffy—just like in your favorite Chinese restaurant.
Fresh rice, on the other hand, is too moist and tends to steam rather than fry, giving you gummy, mushy results.
Whether you use a rice cooker, instant pot, or stovetop to make your cups of rice, letting it cool fully (ideally overnight) is a key step.
Storage and Leftovers
If you have any leftovers (though that’s rare in our house!), store them in an airtight container in the fridge up to 5 days.
Reheat in a large skillet or wok over medium heat with a splash of water to rehydrate the rice grains. Leftovers are perfect for lunch the next day—just as flavorful, if not more.
🥢 How to Cook Chinese Sausage (Lap Cheong)
What It Is:
Chinese sausage (Lap Cheong or 臘腸) is a sweet-salty cured pork sausage that originates from Cantonese cuisine. It’s made with fatty pork and seasonings like soy sauce, sugar, and rose wine or rice wine. It’s not fully cooked when purchased, so it should always be heated before eating.
1. Stir-Frying (Best for Fried Rice & Noodles)
How to:
Slice thinly on the diagonal or into coins. Heat a skillet or wok over medium-high heat with a tablespoon of oil. Add the sliced sausage and stir-fry for 2–3 minutes until heated through and slightly browned.
The fat will render out slightly, adding amazing flavor to the pan. Use immediately in dishes like fried rice or lo mein.
✔ Best for: Fried rice, stir fry dishes, noodle bowls.
🧄 Pro tip: You can sauté it with minced garlic or diced onions for extra depth.
2. Steaming (Traditional Method)
Place whole sausages over uncooked rice in a rice cooker or steamer basket. Steam for 15–20 minutes, or until glossy and cooked through.
Slice and serve with sticky rice, sushi rice, or in bento boxes.
✔ Best for: Chinese New Year dishes, steamed rice, or sliced as a side dish.
🥢 Tip: Steaming preserves the sausage’s juicy texture.
3. Boiling (Quick Option)
Place whole sausages in a small pot of water. Simmer for 10–12 minutes until plump and glossy. Let cool slightly, then slice and serve.
✔ Best for: Meal prep, quick cooking.
💡 This method draws out less fat than stir-frying.
4. Microwave (Fastest Method)
Wrap in a damp paper towel and microwave for 30–45 seconds. Let it rest for 1 minute before slicing.
✔ Best for: Quick lunch or when adding to soups or leftovers.
⚠️ Texture may be slightly rubbery compared to other methods.
Delicious Copycat Recipe at Home
This dish has a special place in my heart—not just because of the taste, but because it brings back memories of that little restaurant and the joy of figuring out how to make it myself.
It’s become one of our go-to choices for a main course when we want something satisfying, easy, and deeply comforting. Whether it’s your first attempt at Chinese-style cooking or a new dish to add to your fried rice recipes collection, this Chinese sausage rice is worth making.
Grab your wok, slice up that Chinese sweet sausage, and treat yourself to one of the most beloved foods of many generations—homemade, flavorful, and straight from the heart.
My family loved this!