Lap Cheong, coming from the Southern Region of China, also commonly known as the Chinese sausage (generalised from the plethora of variety that can be found there), is made out of a good ratio of pork and fats, -smoked, sweetened and seasoned with rice wine, rose water, soy sauce and a chock-full of spices. Compared to the Italian’s preserved sausages, Lap Cheong has a more sweeter taste.
In this recipe, the Lap Cheong is sliced up and added into the fried rice. Apart from this, it can be used in rice porridge, char kuey teow (fried kuey teow- soft flat rice noodle), or fried or steamed by itself. We have a friend who enjoys a good steamed Lap Cheong with some Cabbage Kimchi.
XO Sauce Fried Rice with Chinese SausagePrint This
- Leftover cooked rice (two persons' serving)
- 1 medium sized red onion (finely chopped)
- 3 cloves of smoked garlic (finely chopped) - you can use normal garlic, if you want
- 1 chinese sausage (also known as lap cheong - diced)
- 4-6 scallops (shredded)
- 2 tsp of XO sauce
- 1 tsp of chicken stock powder for seasoning ( can substitute with salt)
- 1 tsp of oyster sauce
- some white pepper (to dash over the rice)
- 1 stalk of spring onion (chopped)
- 1 stalk of parsley (chopped)
- Stir fry the onion, garlic and Chinese sausage over medium heat till fragrant.
- Add in the shredded scallops and saute’ it for about 1 minute
- Add on the XO sauce, oyster sauce, chicken powder and the white pepper
- Saute’ it for a few seconds and then put in the rice and mix well and cooked
- Once mixed well, put in the chopped parsley and spring onion and mix well for a few seconds
As a serving suggestion you can accompany the fried rice with our chicken cheese balls. Hope you enjoy the recipe and do let us know how you did. Remember every time you try out our recipes, do take a picture of it and post it on Instagram with the hashtag Nosh and Grub eg: #noshandgrub . We'll re-post it and give you a shout-out.