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.
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.
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.
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.
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.
Stir in:
Soy sauces, sesame oil, white pepper, and optional sugar
Mix everything thoroughly so rice is evenly coated.
Toss in the green parts of scallions and stir for another 30 seconds.
Plate hot and serve immediately with optional chili crisp, sriracha, or a fried egg on top for extra richness.
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.
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.
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
4 servings