Chinese Sausage or Lap Cheong (腊肠) are cured smoked and sweet sausages made with pork seasoned with soy sauce, rose water and rice wine originally from China. You can get them from Chinatown quite easily and one of my favourite brands is Wing Wah from Hong Kong. This is one of the under 15 minutes meal I love to cook and my boys love. They can never get enough of Lap Cheong (腊肠). Also a great way to add in the greens.

Ingredients (serves 4)

• 8 Chinese Sausages (Lap Cheong) 腊肠
• 800g cooked white rice
• 2 eggs
• 1 clove of garlic (finely chopped)
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tsp shaoxing wine
• Spring onions
• Chives
• Pinch of salt to taste
• Pinch of ground black pepper
• 250g frozen vegetables (or frozen peas)
• Sesame oil

Methods

Prepare the Lap Cheong. They are quite hard so be careful when slicing them. I like them thinly sliced but with enough bite, so approximately 3-4mm is good.

You can use leftover rice but make sure it is not mushy and not been left for too long and has been stored in the fridge correctly. It is not the reheating of leftover rice but the storage of the rice that can cause food poisoning. Left at room temperature for too long will cause the growth of Bacillus Cereus, leading to food poisoning.

Chop the garlic finely. Cut the chives and spring onion finely. You can use fresh vegetables but it’s easy to just get some good quality frozen vegetables.

First, heat up some sesame oil in a wok. Add the garlic. Once golden brown, add the Lap Cheong (腊肠). Next add 1 egg and continue to fry.

Make sure the rice has been loosened and ready. If it is too dry, you can add 50-100ml water. Ensure it isn’t too soggy. Now add in the rice into the wok.

Add the all sauces and frozen vegetables. Stir fry for a further 3 minutes. Now make a well in middle of the rice, add a tiny bit of sesame oil, crack in one egg. Cover the egg with rice for a minute. Then, mix and stir fry a further 3 minutes. Now add the spring onions and chives. Fry for a further two minutes. Add salt and pepper to taste. Serve whilst hot. Enjoy!