Cantonese Fried Rice with Chinese Sausages

Ingredients

• 300 g Cooked rice (preferably rice from the previous day) (Long-grain rice, cooled and fluffed)
• 100 g Chinese sausage (lap cheong) (Sliced into 3 mm rounds)
• 1 piece Carrot (Peeled and diced finely)
• 100 g Frozen peas (Thawed beforehand)
• 100 g Sweet corn kernels (canned) (Drained)
• 2 stalks Green onion (scallion) (Finely chopped)
• 2 pieces Eggs (Lightly beaten)
• 2 tablespoons Light soy sauce (Add at the end of cooking)
• 0.5 teaspoon Salt (Adjust to taste)
• 0.25 teaspoon Ground black pepper (Adjust to taste)
• 2 tablespoons Vegetable oil (sunflower or peanut) (For medium‑high heat cooking)

Instructions

1. Prepare the ingredients

   Peel the carrot and cut into 5 mm dice. Finely chop the green onion. Slice the Chinese sausage into thin rounds. Beat the eggs in a bowl. Drain the corn and thaw the peas.

   Time: PT5M

2. Sauté the sausage

   Heat 1 tablespoon of oil in the wok over medium‑high heat. Add the sausage rounds and brown them for 3‑4 minutes, stirring, until they release their fat and aroma.

   Time: PT4M

   Temperature: 180°C

3. Stir‑fry the vegetables

   Push the sausage to the side of the wok, add the remaining oil, then the carrot dice, peas, corn, and half of the green onion. Stir‑fry for 3 minutes until the vegetables are tender‑crisp.

   Time: PT3M

   Temperature: 180°C

4. Cook the scrambled eggs

   Pour the beaten eggs into the wok, stirring quickly to achieve a scrambled but still slightly moist texture. Incorporate the eggs with the vegetables and sausage.

   Time: PT2M

   Temperature: 180°C

5. Add the rice and season

   Stir in the cold cooked rice, breaking any clumps with the spatula. Add the soy sauce, salt, pepper and mix vigorously for 4 minutes until the rice is hot and evenly colored.

   Time: PT4M

   Temperature: 180°C

6. Finishing and serving

   Sprinkle the remaining green onion, taste and adjust seasoning if needed. Serve immediately, optionally with a drizzle of sesame oil for extra aroma.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cooked rice (preferably rice from the previous day): Cooked basmati rice, Cooked brown rice
• Instead of Chinese sausage (lap cheong): Mild chorizo, Cured ham
• Instead of Carrot: Red bell pepper
• Instead of Frozen peas: Fresh peas
• Instead of Sweet corn kernels (canned): Fresh corn
• Instead of Green onion (scallion): White onion
• Instead of Eggs: Scrambled tofu
• Instead of Light soy sauce: Tamari
• Instead of Vegetable oil (sunflower or peanut): Peanut oil, Sesame oil (for finishing)

Equipment Needed

• Wok or large skillet
• Wooden or silicone spatula
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoon (optional)

Critical Steps — Do Not Skip

• Brown the sausage without burning it
• Use cold rice to avoid clumps
• Season with soy sauce at the end of cooking to control color and salt

Chef Tips from the Video

• A drizzle of sesame oil at the end adds an authentic note.
• For a smokier flavor, use a well‑heated carbon steel wok.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; the rice loses its texture.

Room temperature: Do not leave out for more than 2 hours at room temperature.

Make-Ahead Tips

• Pre‑cook the rice the day before and refrigerate.
• Cut all vegetables and store them in an airtight container before cooking.