This dish highlights the sweet, umami-rich flavor of Chinese sausage (lap cheong) , balanced with soft scrambled eggs and fragrant scallions, all tossed with day-old jasmine rice. Light soy sauce adds depth without overpowering, letting the signature sausage shine. It’s fast, fuss-free, and utterly addictive.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsMain
2 cups cold, day-old cooked jasmine rice (white or brown)
2 Chinese sausages (lap cheong), thinly sliced on a diagonal
2 large eggs, beaten
3 scallions, thinly sliced (whites and greens separated)
2 tbsp neutral oil (e.g., canola or peanut oil)
Seasoning
1 tbsp light soy sauce (or tamari)
1 tsp dark soy sauce (for color, optional)
½ tsp sesame oil
White pepper, to taste
Optional: ½ tsp sugar to enhance sweetness of sausage
Prepare the Rice
1
Use cold, day-old rice for best texture. Break apart any clumps with your hands or a fork before cooking.
If using freshly cooked rice, spread it on a tray and cool it quickly in the fridge or freezer.
Cook the Sausage
2
Heat a wok or large skillet over medium heat.
Add 1 tsp oil , then the sliced Chinese sausage .
Stir-fry for 2–3 minutes until the fat renders and the sausage starts to crisp around the edges.
Push sausage to the side of the pan.
Scramble the Eggs
3
Add another 1 tsp oil to the cleared space in the pan.
Pour in beaten eggs and gently scramble until just set, about 1 minute .
Mix eggs and sausage together and push to the side.
Stir-Fry the Rice
4
Add the remaining 1 tbsp oil and the white parts of the scallions .
Stir-fry for 30 seconds until fragrant.
Add the rice and use a spatula to press and toss until hot and well separated, about 2–3 minutes .
Season & Finish
5
Stir in:
Mix everything thoroughly so rice is evenly coated.
Toss in the green parts of scallions and stir for another 30 seconds .
Serve
Tips for Success
7
Day-old rice is key —moist, fresh rice turns mushy.
Lap cheong can be steamed briefly to soften before slicing, but it crisps beautifully right in the pan.
Adjust soy sauce to taste—some lap cheong brands are saltier than others.
Variations
8
Add frozen peas , diced carrots , or corn for a veggie boost.
Swap lap cheong for char siu pork , shrimp , or firm tofu .
Add a drizzle of XO sauce or oyster sauce for umami depth.
Suggested Pairings
9
Serve with: Quick cucumber salad, chili crisp, or hot & sour soup
Drink: Jasmine tea, lager, or sparkling water with lime
Occasion: 20-minute weeknight meal, lazy brunch, or quick leftover makeover
Ingredients Main
2 cups cold, day-old cooked jasmine rice (white or brown)
2 Chinese sausages (lap cheong), thinly sliced on a diagonal
2 large eggs, beaten
3 scallions, thinly sliced (whites and greens separated)
2 tbsp neutral oil (e.g., canola or peanut oil)
Seasoning
1 tbsp light soy sauce (or tamari)
1 tsp dark soy sauce (for color, optional)
½ tsp sesame oil
White pepper, to taste
Optional: ½ tsp sugar to enhance sweetness of sausage
Directions Prepare the Rice
1
Use cold, day-old rice for best texture. Break apart any clumps with your hands or a fork before cooking.
If using freshly cooked rice, spread it on a tray and cool it quickly in the fridge or freezer.
Cook the Sausage
2
Heat a wok or large skillet over medium heat.
Add 1 tsp oil , then the sliced Chinese sausage .
Stir-fry for 2–3 minutes until the fat renders and the sausage starts to crisp around the edges.
Push sausage to the side of the pan.
Scramble the Eggs
3
Add another 1 tsp oil to the cleared space in the pan.
Pour in beaten eggs and gently scramble until just set, about 1 minute .
Mix eggs and sausage together and push to the side.
Stir-Fry the Rice
4
Add the remaining 1 tbsp oil and the white parts of the scallions .
Stir-fry for 30 seconds until fragrant.
Add the rice and use a spatula to press and toss until hot and well separated, about 2–3 minutes .
Season & Finish
5
Stir in:
Mix everything thoroughly so rice is evenly coated.
Toss in the green parts of scallions and stir for another 30 seconds .
Serve
Tips for Success
7
Day-old rice is key —moist, fresh rice turns mushy.
Lap cheong can be steamed briefly to soften before slicing, but it crisps beautifully right in the pan.
Adjust soy sauce to taste—some lap cheong brands are saltier than others.
Variations
8
Add frozen peas , diced carrots , or corn for a veggie boost.
Swap lap cheong for char siu pork , shrimp , or firm tofu .
Add a drizzle of XO sauce or oyster sauce for umami depth.
Suggested Pairings
9
Serve with: Quick cucumber salad, chili crisp, or hot & sour soup
Drink: Jasmine tea, lager, or sparkling water with lime
Occasion: 20-minute weeknight meal, lazy brunch, or quick leftover makeover
Fried Rice with Chinese Sausage, Egg & Scallion
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