Chinese Sausage Fried Rice

It’s been ages since I have blogged about my cooking – not because I have stopped cooking but just distracted with other things going on and also I was cooking a lot out of my new kitchen tool – the Thermomix.  This German made kitchen appliance is rather costly but given the amount of functions it can do – I think it rather justifies the expensive price tag. I will write more detailed separate post.

Recently there was a video about how to prepare fried pork chops the Ding Tai Fung way and usually that comes accompanied with egg fried rice so last night I was watching some fried rice videos and the idea of cooking fried rice stuck and I just happened to have some leftover rice in the fridge.


Ingredients (serves 1)

  • 2 lap cheong sliced
  • 1/2 cup cooked cold overnight rice
  • Spring onion
  • 1 tbsp oil
  • 2 eggs lightly beaten


  • 1 tsp light soya sauce
  • 1 tsp dark soya sauce
  • 1 tsp oyster sauce
  • 1 tsp water
  • Pinch of pepper & salt


  1. Heat pan and add a little oil and add in lap cheong to lightly pan fry and extract the oil. Line a plate with paper towels and dish out the lap cheong to soak up the excess oil.
  2. Pour eggs into the pan and scramble until about 70% cooked then add in the rice and break up any clumps.
  3. Add some minced garlic and handful of spring onions – stir fry together to mix eggs and rice. Flatten rice in pan and let it cook for a while on high heat then stir-fry the rice.
  4. Mixed all the sauce seasoning and pour over the rice – mixed evenly and continue to cook until rice is dry enough for your liking.
  5. Serve hot.

Recipe from


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