Looking for a quick and easy authentic Chinese dish that you can recreate at home? I\u2019ve 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.<\/p>\n\n\n\n
Just because this recipe is rapid to make, doesn\u2019t mean it\u2019s not incredibly tasty so don\u2019t be surprised if you happen to go back for a second helping.<\/p>\n\n\n\n
We\u2019ll 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. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
The process of making your own Lap Cheong sausages at home may only take 45 minutes to put together but then you\u2019ll 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. <\/p>\n\n\n\n
Once dried, they can be eaten hot or cold and they\u2019re traditionally eaten around the Chinese new year period as \u2018lap\u2019 is the last month of the Chinese calendar. <\/p>\n\n\n\n
The sausages originated from China, but they are widely enjoyed with different variations in a handful of other Asian countries. <\/p>\n\n\n\n
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\u2019s more convenient for you. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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\u2019t 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. <\/p>\n\n\n\n
Garlic will be used to flavor the sauces for the fried rice. Some people choose to remove the garlic after it\u2019s cooked with the sauce as they don\u2019t want the sauce to have a bitty consistency. <\/p>\n\n\n\n
Shallots have a sweeter taste than onions, so don\u2019t try and substitute them. <\/p>\n\n\n\n
Peas are an optional choice in this recipe, but it\u2019s an ingredient you\u2019ll find in most fried rice recipes.<\/p>\n\n\n\n
You\u2019ll need a teaspoon of each for this recipe to give the perfect well-rounded flavoring. <\/p>\n\n\n\n
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.<\/p>\n\n\n\n
If you don\u2019t have sesame oil in your pantry then you won\u2019t have to worry about not using it.<\/p>\n\n\n\n
You\u2019ll make this recipe in two parts, first, you\u2019ll make the main components with the vegetables, rice, and the sausages and then you\u2019ll make up the sauce to add into the wok. <\/p>\n\n\n\n
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. <\/p>\n\n\n\n
Make sure to use a non-stick pan with high sides like a wok to mix everything thoroughly without it falling off the sides. <\/p>\n\n\n\n
Leave your Lap Cheong chow fan to cool completely before putting it into an airtight container in the refrigerator. It\u2019ll be able to last for around 5 days but we recommend eating it up as soon as you can.<\/p>\n\n\n\n
Whenever you come to reheat your recipe, only reheat individual portions as you should only reheat rice just once. You\u2019ll need to add moisture through water or oil back into the leftovers so the rice doesn\u2019t dry out when you\u2019re reheating it. <\/p>\n\n\n\n