Description
This Ultimate Lap Cheong Fried Rice recipe combines savory Chinese sausage with fragrant garlic, shallots, and a medley of vegetables, stir-fried together with fluffy eggs and seasoned with soy sauce, Shaoxing wine, and sesame oil. This quick and flavorful dish is perfect for a comforting homemade meal, delivering the perfect balance of umami, spice, and freshness in each bite.
Ingredients
Scale
Main Ingredients
- 1.5 tablespoons Oil (for sautéing)
- 3 large Eggs (whisked)
- 2-3 pieces Chinese Sausages (chopped)
- 1 medium Shallot (or ½ small yellow onion, diced)
- 5-6 cloves Garlic (minced)
- 2 cups Cooked Rice (preferably leftover)
- 2 ounces Broccoli or Carrots-Peas Medley (for colorful health)
Seasoning Sauce
- 2 teaspoons Soy Sauce (for umami flavor)
- 1 teaspoon Shaoxing Wine (for depth)
- 0.5 teaspoon Salt
- 0.5 teaspoon Sesame Oil (for nutty finish)
- 0.25 teaspoon Ground White Pepper (for gentle heat)
Garnish
- 1 piece Scallion (diced)
Instructions
- Prepare Eggs: Whisk the eggs thoroughly until fully combined and set them aside for later use.
- Make Sauce Mixture: In a small bowl, combine soy sauce, Shaoxing wine, salt, sesame oil, and ground white pepper, mixing well to create a flavorful sauce base.
- Heat Oil: Place a wok over medium-high heat and add the oil, allowing it to heat until shimmering but not smoking.
- Scramble Eggs: Pour the whisked eggs into the hot wok and cook gently, stirring occasionally, until they form fluffy curds. Once cooked, transfer the scrambled eggs to a plate and set aside.
- Cook Sausages: Add the chopped Chinese sausages to the wok and stir-fry until they are browned and have released their flavorful oils.
- Saute Aromatics: Add the diced shallot and minced garlic to the wok, stir-frying until fragrant and translucent, which enhances the aroma and taste of the fried rice.
- Add Vegetables and Rice: Incorporate the cooked rice along with the broccoli or carrots-peas medley, tossing well to distribute ingredients evenly and heat through.
- Add Sauce and Eggs: Pour the prepared seasoning sauce over the rice mixture, then return the scrambled eggs to the wok. Stir everything together thoroughly to combine flavors.
- Garnish and Serve: Sprinkle the diced scallion on top for a fresh, crisp finish and serve the fried rice hot for optimal flavor.
Notes
- Use leftover rice that has been refrigerated overnight for best texture; fresh rice tends to be too moist and sticky.
- Adjust the amount of Chinese sausage based on your preference for meatiness and flavor intensity.
- If Shaoxing wine is unavailable, dry sherry can be a substitute.
- This recipe is versatile—feel free to swap in other vegetables or add chili flakes for extra heat.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
