Lap cheong (Chinese sausage) fried rice
- Published: 7 Jun 24
- Updated: 25 Jun 24
Fried rice is the ultimate use-it-up dish. Frying fragrant lap cheong – cured Cantonese sausage – before the rice goes in means every grain is coated in its aromatic oils, in this delicious recipe from chef Yvonne Poon.
Yvonne says: “Lap cheong is a wind-dried, cured Cantonese sausage traditionally made with chopped pork speckled with pork fat, and characteristically infused with a rose wine called mei kwei lu (or simply with Chinese rice wine) along with sugar, salt, soy sauce and spices. It has a fragrant, sweet umami flavour, and when it’s fried it gives off a wonderful caramelised smokiness that transforms simple dishes like rice.”
Born in London with a Hong Kong heritage, Yvonne trained at Leiths School of Food & Wine. She then worked as a development chef, recipe writer and food stylist. Recently she’s been a chef at popular pop up restaurant Poon’s Wontoneria in Fitzrovia, London
Loved this? Try Yvonne’s Chinese chicken, prawn and lap cheong stuffed peppers next.
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Serves 4 -
Hands-on time 20 min, plus 5 min cooling (see tips). Simmering time 12 min
Nutrition
- Calories
- 526kcals
- Fat
- 25g (5.2g saturated)
- Protein
- 21g
- Carbohydrates
- 53g (3.5g sugars)
- Fibre
- 2g
- Salt
- 3.6g
delicious. tips
Easy swaps Fried rice is one of the most adaptable dishes out there – swap the prawns for pieces of chicken, celery for carrots or peas for cashews. You can use whatever veg you have available – as long as it’ll stir-fry.
For fried rice success, the cooked rice needs to be as dry as possible. If you can, make the rice a day in advance, then keep it in the fridge – if not, spreading it out on a tray once it’s cooked will allow as much steam to escape as possible while it cools.