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    Home » Easy Weeknight Recipes » Chinese Sausage Fried Rice (Cơm Chiên Lạp Xưởng)

    Chinese Sausage Fried Rice (Cơm Chiên Lạp Xưởng)

    Published: Jan 14, 2021 Modified: Jan 14, 2021 by Suzanne Nuyen This post may contain affiliate links · This blog generates income via ads

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    A wooden spoonful of fried rice held in front of a bowl of rice.

    Fried rice is a classic weeknight dish for Asians everywhere. There are so many different types, and you can usually find a fried rice dish in any Asian country you visit, from Indonesia's nasi goreng to Korea's kimchi fried rice. Chinese sausage fried rice, or cơm chiên lạp xưởng, is the type of fried rice that my family makes most often.

    Pin Chinese Sausage Fried Rice (Cơm Chiên Lạp Xưởng) to try later!

    A small bowl of fried rice in front of a larger bowl of fried rice and a jar of Sriracha
    Squeeze some sriracha on for a spicy kick!

    We always have some Chinese sausage (which is called lạp xưởng in Vietnamese and lap cheong in Cantonese) in our fridge. I love the fatty, salty, sweet and savory flavor it brings to any meal. You can find them in the refrigerated section of most Asian grocery stores. They are a vibrant red color, and last forever. My favorite brand is California Sausage Inc. I buy the red label, which is just pork sausage. The blue label contains sausages made with pork and chicken.

    A wooden spoon scooping fried rice out of a bowl
    I try to include a variety of colors in my fried rice mix-ins. Not only is it more aesthetically pleasing; it's also healthy to eat the rainbow!

    My trick for a perfectly fluffy fried rice that isn't soggy or mushy is to use the rice that comes with my Chinese takeout order. I rarely eat all, if any of it with the food I order. I stick it in the fridge and save it for fried rice the next day. If you don't want to order takeout every time you want to make fried rice, any rice that you have cooked and put in the fridge for a day or two will work. Refrigeration changes the starch structures and dries out the rice a bit, which is important for the overall texture of your dish. I would not recommend using newly cooked rice for any fried rice.

    Jump to:
    • 🥣 Ingredients
    • 🔪 Instructions
    • 💭 Tips and substitutions
    • 🍚 Serving suggestions
    • 🥡 How to store or make in advance
    • 👪 Serving size
    • 📋 Recipe

    🥣 Ingredients

    Ingredients for Fried Rice on a wooden board
    I like to use old Chinese takeout rice, but you can also use homemade rice, as long as it's old.

    You will need:

    • ½ cup Chinese sausage/lạp xưởng (about 90g), diced small
    • 3 tablespoon neutral oil, like vegetable or canola
    • 1 medium sized onion (about ¾ cup or 140g), diced
    • 3 cloves of garlic, minced
    • 1 large carrot (about ¾ cups or 110g), diced
    • 2 eggs
    • 4 cups of cooked white rice, at LEAST 1 day old (about 650g)
    • 3 stalks of green onion/scallion, chopped (about ⅓ cup or 40g)
    • 2 tablespoon soy sauce or Maggi seasoning
    • ½ cup of frozen peas
    • salt and pepper to taste

    🔪 Instructions

    Diced Chinese sausage cooking in a cast iron skillet
    You can use more or less Chinese sausage depending on your taste.

    Start by cooking down the Chinese sausage in a large, heavy bottomed skillet on medium high heat. Some of the fat in the sausage will render out, flavoring the rest of the ingredients. Depending on how lean your sausage is, you might need to add more oil to the pan.

    Onions and carrots cooking down in a cast iron skillet
    Make sure to cook out all the moisture in the onions to prevent the rice from getting soggy.

    Remove the sausage and set aside. Add more oil if necessary and cook the diced onion until it is soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds, before adding the diced carrots. Continue to cook the vegetables until the carrots are tender, about 10 minutes.

    scrambled eggs in a cast iron skillet
    Remove the scrambled eggs and add them back into the rice at the end for fluffier eggs.

    Remove the vegetables and set aside. Add beaten eggs and scramble them to your desired texture. Remove the eggs and set aside.

    Rce, carrots and onions cooking in a cast iron skillet
    Stale, day-old rice works best for fried rice.

    Add the rice, sausage, and vegetable mixture back to your pan. Add more oil if necessary, as well as the soy sauce, salt and pepper. Cook until the rice has warmed through and absorbed all of the seasonings. Taste as you go, adding more soy sauce, salt or pepper as necessary. If the rice sticks to the pan, add a tiny bit more oil.

    When the rice is warmed through and cooked, turn the heat down to low and add the scrambled eggs, frozen peas and scallions. Mix through to heat the peas and break up the scrambled eggs.

    A big blue ceramic bowl of fried rice
    This dish is great for meal prep. It makes a big batch and lasts about a week in the fridge.

    💭 Tips and substitutions

    If you don't have stale, day old rice on hand but you REALLY want fried rice, you can speed up the process with some fresh rice. Spread freshly cooked rice on a baking sheet with some parchment paper. Stick the uncovered sheet into the freezer for 30 minutes. This will dry out your rice a bit. The finished product is a good approximation of fried rice with stale rice.

    This cơm chiên lạp xưởng is a great backbone for all sorts of cơm chiên. Fried rice is meant to be a dish that easily uses up leftovers, so mix and match the proteins and vegetables to your liking. Use up leftover cooked chicken, steak or whatever you have on hand instead of Chinese sausage. If you have frozen carrots and peas, use that instead of fresh carrots. I like to add canned corn as well. If you have a bell pepper, dice that up and add it to the onions. The possibilities are endless! Just adjust the amount of oil you use to make sure nothing sticks to the pan.

    🍚 Serving suggestions

    This dish has everything you need for a standalone meal: protein, carbs and vegetables. If you'd like to serve it as a side dish to a main, like a stir fry or soup, you can use less Chinese sausage. Add more Chinese sausage/other proteins to bulk it up for a standalone meal.

    Horizontal version of A small bowl of fried rice in front of a larger bowl of fried rice and a jar of Sriracha
    This dish can be eaten on its own or as a side. Up the protein content if you want this to be a standalone meal.

    🥡 How to store or make in advance

    If you're serving fried rice to guests, you can make this dish a day in advance. It'll last about a week in the fridge, making it a great meal prep dish. You can freeze it up to 6 months and refry it it in a skillet to reheat.

    If you plan on freezing and reheating, do not use eggs in the recipe and undercook all of your vegetables slightly. Reheat the rice in a skillet and mix in a scrambled egg when you're ready to eat it.

    👪 Serving size

    This recipe easily serves 4-6 full sized bowls. It will serve more if you serve it as a side dish rather than a main.

    📋 Recipe

    A wooden spoonful of fried rice held in front of a bowl
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    Chinese Sausage Fried Rice (Cơm Chiên Lạp Xưởng)

    Chinese sausage, peas, carrots and egg make for a classic fried rice combination. Use up your old rice and reinvent it into a tasty takeout staple.
    Course dinner, lunch, Main Course, Side Dish
    Cuisine Asian, Chinese, Vietnamese
    Keyword Pork, Rice,, stir fry
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 440kcal

    Ingredients

    • ½ cup Chinese sausage, diced (about 90g)
    • 3 tablespoon neutral oil, like vegetable or canola
    • 1 medium onion, diced (about ¾ cup or 140g)
    • 3 cloves garlic, minced
    • 2 eggs, beaten
    • 4 cups cooked white rice, at LEAST 1 day old (about 650g)
    • 3 stalks green onion/scallion, chopped (about ⅓ cup or 40g)
    • 2 tablespoon soy sauce or Maggi seasoning
    • ½ cup frozen peas
    • salt and pepper to taste

    Instructions

    • Cook down the diced Chinese sausage in a large, heavy bottomed skilled on medium-high heat
    • Remove the sausage and set aside. Add more oil to the pan if you did not get enough rendered fat from your sausage and cook the onions until they are translucent, about 5 minutes.
    • Add the minced garlic and cook for another 30 seconds before adding the diced carrot. Cook the vegetables until the carrots are tender, about 10 minutes.
    • Remove the vegetables and set aside. Scramble the beaten eggs. Remove the eggs and set aside.
    • Add more oil to the pan if necessary and add the rice, sausage and carrot/onion mixture back into the pan.
    • Add the soy sauce, salt and pepper to the rice. Mix well to coat the rice in all of the seasonings and warm it through. If it begins to stick, add a bit more oil.
    • Turn the heat down to low and add the scallions, scrambled egg and frozen peas. Mix just enough for the peas to warm through and the scrambled eggs to break up into the rice, about a minute.

    Nutrition

    Serving: 1bowl | Calories: 440kcal | Carbohydrates: 56.6g | Protein: 11.4g | Fat: 18.5g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 6.9g | Cholesterol: 103mg | Sodium: 678.9mg | Potassium: 233.2mg | Fiber: 3.8g | Sugar: 5.3g
    Nutrition Facts
    Chinese Sausage Fried Rice (Cơm Chiên Lạp Xưởng)
    Amount Per Serving (1 bowl)
    Calories 440 Calories from Fat 167
    % Daily Value*
    Fat 18.5g28%
    Saturated Fat 3.6g23%
    Polyunsaturated Fat 3.5g
    Monounsaturated Fat 6.9g
    Cholesterol 103mg34%
    Sodium 678.9mg30%
    Potassium 233.2mg7%
    Carbohydrates 56.6g19%
    Fiber 3.8g16%
    Sugar 5.3g6%
    Protein 11.4g23%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Hi! I'm Suzanne, your Bun Bo Bae. I'm a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. My immigrant parents taught me everything I know about Vietnamese home cooking, and now I want to share it with you!

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