Egg Fried Rice with Chinese Sausage
This classic wok-fried rice pairs smoky sweet Chinese lap cheong sausage with fluffy egg-coated rice and a simple savory seasoning. It is the definitive example of how day-old rice transforms into something spectacular in a blazing hot wok.
Day-old jasmine rice stir fried with sweet Chinese sausage, scrambled eggs, and scallions in a hot wok.
Nutrition per serving
Ingredients
base
protein
aromatics
sauce
seasoning
Instructions
Cook the Sausage
Heat the wok over high heat and add the sliced lap cheong with no additional oil as the sausage renders its own fat beautifully. Stir fry for about 2 minutes until lightly caramelized, then push to the side of the wok.
Scramble the Eggs
Add a small drizzle of oil to the empty side of the wok and pour in the beaten eggs. Let them set for about 20 seconds then scramble them gently into large soft curds, removing them from the heat just before they are fully cooked.
Fry the Rice
Add the day-old rice to the wok and use a spatula to break up any clumps vigorously. Press the rice against the hot wok surface and toss repeatedly over high heat for 3 to 4 minutes until each grain is separate and starting to toast.
Season and Finish
Drizzle the soy sauce around the perimeter of the wok so it hits the hot metal and creates a slightly smoky flavor before mixing into the rice. Add white pepper, toss in the scallions, and combine everything together for one final minute.
Substitutions
Common mistakes
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