How to Make Cantonese Sausage Fried Rice: A Flavourful Chinese Classic

Cantonese sausage fried rice is a beloved dish across southern China and Hong Kong, known for its savoury-sweet flavour and deliciously smoky aroma. This quick and easy fried rice recipe uses lap cheong — traditional Chinese dried sausage — to infuse every bite with rich umami and a hint of sweetness. Perfect for lunch, dinner, or even as a side, this dish is a fantastic way to use leftover rice.

In this article, you’ll learn how to make Cantonese sausage fried rice using British English, with easy-to-find ingredients and simple steps — all in under 1000 words and fully SEO optimised.

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🔎 What is Lap Cheong?

Lap cheong (also spelled lap chong or lup cheong) is a type of Chinese cured sausage, typically made with pork and seasoned with soy sauce, sugar, and rice wine. It has a chewy texture and a distinctive flavour that blends beautifully with rice dishes.

You can find lap cheong at most Asian supermarkets in the UK or online.

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🛒 Ingredients (Serves 2–3)

2 Chinese sausages (lap cheong), sliced thinly

2 cups cooked jasmine rice (preferably day-old, chilled)

2 eggs, beaten

2 spring onions, chopped

½ cup frozen peas (optional)

1 small onion, finely chopped

2 cloves garlic, minced

1½ tablespoons light soy sauce

1 teaspoon dark soy sauce (for colour)

½ teaspoon sesame oil

1 tablespoon vegetable or sunflower oil

Pinch of white pepper

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🍳 How to Make Cantonese Sausage Fried Rice

Step 1: Prepare Your Ingredients

Chop all vegetables and slice the lap cheong. Cold, day-old rice works best because it’s drier and easier to stir-fry without becoming mushy.

Step 2: Cook the Chinese Sausage

Heat a non-stick frying pan or wok over medium heat. Add the lap cheong slices and stir-fry for 2–3 minutes. As they cook, they’ll release oil and become slightly crisp. Remove and set aside.

Step 3: Scramble the Eggs

In the same pan, add a bit of oil if needed and pour in the beaten eggs. Scramble gently until just set. Remove and set aside.

Step 4: Stir-Fry the Aromatics

Add 1 tablespoon of oil to the pan. Stir-fry the chopped onion and garlic for about 1–2 minutes until fragrant and translucent.

Step 5: Add Rice and Peas

Add the cold rice and frozen peas (if using). Use a spatula to break up any clumps and stir-fry for 2–3 minutes over medium-high heat until the rice is heated through.

Step 6: Add Seasonings

Return the cooked sausage and eggs to the pan. Add light soy sauce, dark soy sauce, sesame oil, and a pinch of white pepper. Stir-fry for another 1–2 minutes to combine and evenly coat the rice.

Step 7: Finish with Spring Onions

Add the chopped spring onions at the end for freshness. Give it a final toss, and your Cantonese sausage fried rice is ready to serve.

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💡 Cooking Tips

Day-old rice is essential — freshly cooked rice will be too moist and sticky.

Adjust seasoning to your taste — lap cheong is quite salty and sweet, so be conservative with soy sauce.

Add more vegetables like carrots, corn, or bell pepper if you want to make it more colourful and nutritious.

For extra smokiness, stir-fry using a well-seasoned wok over high heat (also known as wok hei).

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🍽️ What to Serve with Cantonese Sausage Fried Rice

Chinese-style stir-fried greens like bok choy or choy sum

Hot and sour soup or egg drop soup

Pickled vegetables or kimchi for contrast

A fried egg on top for extra indulgence

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🧊 Storage & Reheating

Storage: Let any leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a pan over medium heat or microwave with a splash of water to restore moisture.

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📝 Final Thoughts

Now you know how to make Cantonese sausage fried rice, a satisfying and flavour-packed dish you can whip up in under 30 minutes. With its fragrant rice, savoury-sweet Chinese sausage, and eggy goodness, this dish is a comforting crowd-pleaser that’s easy enough for busy weeknights yet delicious enough for sharing.

Whether you’re exploring traditional Cantonese cooking or just looking for a way to elevate your leftover rice, this recipe is a guaranteed hit in any British kitchen.

--- write ✍️ by foodie Parmod.

Tried it yourself? Share your creations using #CantoneseFriedRiceUK and tag us — we’d love to see your plates!