Fried Rice with Chinese Sausage (Com Chien Lap Xuong)

Ingredients

• 45 ml (3 tablespoons)neutral oil
• 3 cloves, finely mincedgarlic
• 3, thinly slicedChinese sausages
• 225 g (1½ cups)frozen peas and carrots
• 2, beateneggs
• About 1.1 kg (6 cups)day-old rice
• 15 ml (1 tablespoon)chicken bouillon powder or mushroom seasoning powder
• 15 ml (1 tablespoon)garlic powder
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)granulated sugar
• 1.25 ml (¼ teaspoon)ground black pepper
• 2, thinly sliced (optional)green onions

Instructions

1. 1

   Fry the garlic

   Heat the neutral oil in a large wok over medium-high heat. Add the minced garlic and fry for about 20 seconds, until fragrant.

2. 2

   Brown the sausage

   Add the sliced Chinese sausage and stir-fry for 2 minutes, or until the edges are nicely caramelised.

3. 3

   Cook the vegetables

   Add the frozen peas and carrots and stir-fry for another 2 minutes.

4. 4

   Cook the eggs

   Make an open space in the wok and pour in the beaten eggs. Stir to break them into pieces and cook for about 1 minute, then mix them with the other ingredients.

5. 5

   Add the rice

   Add the day-old rice, breaking up any large clumps with the back of a wooden spoon.

6. 6

   Season and serve

   Add the bouillon or mushroom seasoning powder, garlic powder, salt, sugar and black pepper. Toss until everything is combined, then top with the optional green onions and serve.

What is Chinese sausage fried rice?

Com chien lap xuong is a Vietnamese-style fried rice made with lap xuong, a sweet, cured Chinese sausage. It brings together the familiar technique of wok-frying rice with a savoury-sweet sausage that adds plenty of flavour.

This version uses frozen peas and carrots and simple pantry seasonings, making it an easy weeknight dish. Day-old rice helps the grains stay separate as they fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 17g protein, 75g carbs, 25g fat.

The rice supplies most of the carbohydrates, while the oil and Chinese sausage contribute much of the fat; the sausage and eggs provide protein. For a more balanced plate, serve a portion with extra vegetables on the side.

Choose the right rice

Day-old rice: chilled rice is firmer and less moist than freshly cooked rice, so it is easier to stir-fry without turning mushy. Break up any large clumps before or as you add it to the wok.

Fresh rice: if you need to cook rice for this dish, spread it out and let it cool before frying; freshly cooked, steamy rice is more likely to clump.

Build flavour in the wok

Garlic: the brief fry in hot oil releases its aroma, but it needs only about 20 seconds before the sausage goes in. Keep it moving so it does not catch.

Chinese sausage: thin slices expose more edges to the hot wok, where they caramelise as they cook. The sausage is already seasoned, so taste the finished rice before adding any extra salt.

Manage the heat and timing

Hot wok: medium-high heat helps the ingredients fry rather than steam. Have everything measured and ready before you start, as the cooking moves quickly.

Vegetables: add them while still frozen and cook for the stated 2 minutes. Stir as they heat through so they mix evenly with the sausage.

Get the eggs right

Clear a space: pushing the other ingredients aside gives the beaten eggs room to cook in the wok. Stir to break them into small pieces, then combine them with the sausage and vegetables.

Doneness: the egg should be fully cooked before the rice and seasonings are tossed through. The method allows about 1 minute for this step.

Season and serve

Seasoning: bouillon or mushroom seasoning, garlic powder, salt, sugar and pepper give the rice its savoury finish. Toss thoroughly so the seasonings are distributed through the grains.

On the side: serve it on its own for a quick meal, or pair it with a simple green vegetable or a light soup. Add the sliced green onions just before serving for a fresh finish.

Recipe notes & tips

• Prepare and measure all the ingredients before heating the wok.
• Use a wide wok or pan so the rice has room to fry.
• Break up cold rice clumps before they go into the wok.
• Keep the garlic moving in the oil to prevent it from burning.
• Taste before adding extra salt, since the sausage and bouillon are already seasoned.
• Slice the sausage thinly so its browned edges distribute through the rice.

Variations

• Mushroom seasoning: use it instead of chicken bouillon powder for the alternative named in the recipe.
• Extra vegetables: increase the peas and carrots for more vegetables in each serving.
• More green onions: add extra sliced green onions at the end for a sharper, fresher finish.
• Milder seasoning: reduce the salt and taste before adding more.
• Freshly cooked rice: cool it before frying so it is less likely to clump.

Common mistakes to avoid

• Using hot, wet rice: it can turn sticky in the wok; use chilled day-old rice or cool freshly cooked rice first.
• Burning the garlic: it cooks quickly; stir it for about 20 seconds before adding the sausage.
• Crowding a small pan: the ingredients may steam instead of fry; use a large wok as directed.
• Leaving rice clumps intact: they will not season evenly; break them up with the back of a wooden spoon.
• Oversalting early: sausage and bouillon add savouriness; taste the finished rice before adding more salt.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until steaming hot throughout, stirring partway through; add a small splash of water if the rice seems dry.

Frequently asked questions