Lap Cheong Recipe

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Looking for a quick and easy authentic Chinese dish that you can recreate at home? I’ve got you covered with this Lap Cheong rice recipe that can be made in under 10 minutes, so perfect for weeknight dinners when you have no time.

Just because this recipe is rapid to make, doesn’t mean it’s not incredibly tasty so don’t be surprised if you happen to go back for a second helping.

We’ll be guiding you through everything you need to know when making this Lap Cheong chow fan (Chinese sausage fried rice) and also how to safely store your leftovers to enjoy for the rest of the week. 

What is Lap Cheong?

Lap Cheong is a Chinese pork sausage and has a vibrant red/pink color that looks almost similar to chorizo. It is both sweet and salty in flavoring made with lots of ingredients some of which include rice brandy, MSG, garlic & ginger, chili powder, nutmeg, and red rice yeast. 

The process of making your own Lap Cheong sausages at home may only take 45 minutes to put together but then you’ll need to spend up to 12 days drying them, so it may be easier for some people to buy them from the Asian market if they intend to make a Lap Cheong recipe. 

Once dried, they can be eaten hot or cold and they’re traditionally eaten around the Chinese new year period as ‘lap’ is the last month of the Chinese calendar. 

The sausages originated from China, but they are widely enjoyed with different variations in a handful of other Asian countries. 

What ingredients will you need to make Lap Cheong rice?

Jasmine rice

I like to use jasmine rice for my stir fry dishes, but you can use any rice you have in your home, including easy packet rice if that’s more convenient for you.

I know it can be hard to get the right texture when cooking rice from scratch, so do whatever is easiest for you to get your rice cooked best. 

Lap Cheong

Visit your local Asian market to find Lap Cheong or you can find some good deals on Amazon to get it delivered to your door. If you don’t use all the links up, you can cover the packaging in plastic wrap and get the rest stored in your refrigerator for up to 6 months. 


Garlic will be used to flavor the sauces for the fried rice. Some people choose to remove the garlic after it’s cooked with the sauce as they don’t want the sauce to have a bitty consistency. 


Shallots have a sweeter taste than onions, so don’t try and substitute them. 


Peas are an optional choice in this recipe, but it’s an ingredient you’ll find in most fried rice recipes.

Light & Dark Soy Sauce

You’ll need a teaspoon of each for this recipe to give the perfect well-rounded flavoring. 

Chinese rice wine

Shaoxing wine or Chinese rice wine is a key ingredient in all stir fry dishes, it adds depth and also helps to deglaze the wok.

Sesame oil

If you don’t have sesame oil in your pantry then you won’t have to worry about not using it.

Ingredients measurements

  • 1 ½ cup jasmine rice
  • 2 ¾ cups water
  • 4 Lap Cheong sausages (sliced)
  • 2 tbsp cooking oil
  • 2 minced garlic cloves
  • 1 chopped shallot
  • 1 cup peas
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Chinese rice wine
  • ¼ tsp sesame oil
  • 2 tsp water
  • Pinch of salt and pepper

How to make Lap Cheong chow fan

You’ll make this recipe in two parts, first, you’ll make the main components with the vegetables, rice, and the sausages and then you’ll make up the sauce to add into the wok. 

Preparing your measurements before you start cooking will save you the stress of doing it whilst your food is on the heat and will prevent anything from burning. 

Make sure to use a non-stick pan with high sides like a wok to mix everything thoroughly without it falling off the sides. 

How to make the Lap Cheong sausage and rice

  1. Wash and rinse your rice with cold water 2-3 times to make sure the starch and any dirt is removed
  2. Then with the cleaned rice, add clean 2 ¾ cups of water into the pan and place your sausages are nestled into the rice but not covered up
  3. Put on the heat and turn to high. Once the water begins to bubble, cover the pan and reduce heat to low, and cook for 15-18 minutes
  4. You’ll now want to begin following the instructions to make the sauce whilst the rice and sausages cook
  5. Once your sauce is made, get your wok, and begin gently frying off your peas on low heat for 10 minutes
  6. You should only have a few minutes before your rice and sausages have finishing cooking, once they have, turn off the heat and leave to sit for 5 minutes
  7. Carefully removed the sausages with tongs and then slice diagonally into ½ inch thick slices
  8. Then add your cooked rice, sliced sausages into the wok and mix well before adding in your sauce to fry off for a further 2 minutes
  9. Serve up and garnish with some spring onions

How to make the Lap Cheong chow fan sauce

  1. In a saucepan or a small wok, add oil on low  heat and add in your minced garlic and sliced shallots, cook slowly until browned
  2. Then add your soy sauces, Chinese rice wine, and sesame oil to the pan and mix thoroughly until the sauce has thickened

How to store Lap Cheong chow fan 

Leave your Lap Cheong chow fan to cool completely before putting it into an airtight container in the refrigerator. It’ll be able to last for around 5 days but we recommend eating it up as soon as you can.

Whenever you come to reheat your recipe, only reheat individual portions as you should only reheat rice just once. You’ll need to add moisture through water or oil back into the leftovers so the rice doesn’t dry out when you’re reheating it. 

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