Egg Fried Rice with Lap Cheong臘腸炒飯
A classic Hong Kong comfort dish featuring fragrant jasmine rice stir-fried with diced lap cheong (Chinese cured sausage), beaten eggs, and aromatic seasonings. The sausage adds a sweet, savory depth while eggs coat each grain of rice in richness. Quick, satisfying, and perfect for lunch or dinner.
01Ingredients
- 3 cups Cooked jasmine rice (day-old, chilled)
- 2 pieces Lap cheong (Chinese cured sausage)
- 3 pieces Eggs
- 2 tablespoons Oil
- 0.5 cup Frozen peas
- 2 stems Scallions
- 1 teaspoon Soy sauce
- 0.5 teaspoon Sesame oil
- 1 pinch White pepper
Nutrition (per serving)582kcal
- Protein16.5g
- Carbs58.2g
- Fat29.1g
Fiber 2.8 gSodium 847 mg
02Steps
- Dice the lap cheong into small cubes. Heat 1 tablespoon oil in a wok over medium-high heat and fry the lap cheong until the edges are crispy and the oil is released, about 3-4 minutes. Remove and set aside.
- Add remaining oil to the wok. Pour in beaten eggs and scramble until just set, about 1-2 minutes. Remove and set aside.
- Add the chilled rice to the wok, breaking up any clumps with the spatula. Stir-fry over high heat for 2-3 minutes until the rice is heated through and separated.
- Add the cooked lap cheong back to the wok along with the peas. Toss to combine, about 1 minute.
- Return the scrambled eggs to the wok. Drizzle with soy sauce and sesame oil. Add white pepper and toss everything together for 30 seconds until evenly combined.
- Garnish with chopped scallions. Serve immediately while hot.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.