Fried Rice with Chinese Sweet Sausage
Sweet sausage fried rice or ‘lop cheung chow fan’ is another quick and easy recipe perfect for a weeknight meal or as a side dish.
We almost forgot about it, but while living in Shanghai during the big lockdown, we received sweet sausage as a gift from our Chinese friends. During that time, we cooked more than ever, and we had to be creative with our available foods. I remember it took us a few days to cook this particular ingredient, but we decided to try out this typical Chinese dish. Today, we share the recipe with you!
What is Chinese sweet sausage?
Chinese sweet sausage originates from Guang Dong in the Canton region and is a staple in Cantonese cuisine with its balanced savoury, sweet and smoky flavours.
Traditionally, the rice is first cooked halfway in a small clay pot before the sausage and other meats are added on top during the remaining part of the cooking process. Soy sauce is stirred into the dish just before serving. We don’t have a clay pot, so we boiled the rice and added the sausage during the boiling process.
You can find this sweet sausage delicacy on the chilled shelves in Chinese grocery shops.
Should the casing from Chinese sausage be removed?
The skins on these sausages are made from natural or cellulose casings and are fine to eat. Some people prefer to peel the sausages because they find the casing too chewy.
Try also our Thai fried rice with green curry.
Chinese Sweet Sausage Fried Rice
EQUIPMENT (click pictures for details)
Ingredients
- 450 gr cooked jasmine rice cold
- 2 pcs free range eggs
- 3 pcs cooked sliced Chinese sweet sausage
- ¼ pc sliced onions
- 3-4 pcs sliced spring onions or garlic chives
- 200 gr boiled edamame beans
- 1 tbsp yellow wine or sherry wine
- 2-3 tbsp vegetable oil
- 80 ml sweet soy sauce see recipe
Instructions
- Scramble the eggs. Remove the scrambled eggs from the wok and keep aside.
- Return the wok to the stove and stir fry the sausages with the onions and 1 tablespoon of oil until fragrant and transparent.
- Add the garlic chives and stir to combine.
- Add the rice and use a spatula to break up any clumps. Increase the heat and stir fry the rice for 3-4 minutes.
- Add a dash of yellow wine and 2-3 tbsp of sweet soy sauce, stir fry the rice until all grains turn light brown.Add the edamame beans and the scrambled eggs and mix to combine.
- Season the rice to taste with salt and pepper and serve with sweet soy sauce on the side.
Notes
- Use leftover rice to ensure a dry and firm texture. Freshly cooked rice is moist and sticky and will make the fried rice soggy and mushy.
