Lap Cheong Fried Rice

I can't say that I am a fan of lap cheong (Chinese sausages) though I do not mind if they are present in any dish. As far as I remember, my late grandma loved lap cheong (which we call eng chiang) and if I am not wrong, my mum is a fan too.

When I was a child, I disliked lap cheong. I did not like the taste and I did not like the smell. I remember how my mum and my aunt would recall with fondness of how grandma used to put a few lap cheong in the rice cooker to steam just as the rice was almost done. 

I now appreciate lap cheong a lot more since I understand how it imparts wonderful flavors to dishes like claypot rice and char koay teow. My mum used to put a few slices in her fried rice and sorry to say, somebody was not too happy. Who? I don't know her. wahahaha!!!

Now that I am all grown up growing old, lap cheong brings back those old memories of me turning up my nose at something that is so flavorful. I find that a few slices of lap cheong added a certain ommph! to my simple fried rice. Well, I was a silly child!

Lap Cheong Fried Rice

Recipe source : Phong Hong

Ingredients :

- 4 rice bowls of overnight cooked rice (agak2 yah...)

- 1 lap cheong, thinly sliced diagonally

- 120g sliced meat, seasoned with garlic, light soya sauce and pepper

- 6 long beans, thinly sliced

- 4 cloves garlic finely chopped

Seasoning (mix together) :

- 3 tbsp light soya sauce

- 1 tbsp dark soya sauce

- 1 tsp sesame oil

- pepper to taste

Method :

1. Heat wok and add oil.

2. Once oil is hot, saute the sliced lap cheong until aromatic (be careful don't burn). Remove and set aside.

3. In the same oil, saute garlic until aromatic and slightly browned.

4. Add seasoned meat and stir fry until meat changes color. Add a little water to simmer till cooked and tender.

5. Add seasoning and sliced long beans and stir fry briefly.

6. Add rice and stir to coat with seasoning and to mix well with ingredients.

7. Lastly, add the fried lap cheong and give the rice a final stir.

8. Dish out and serve!