Cantonese Sausage and Egg Fried Rice
A savory and satisfying fried rice featuring cured Chinese sausage, fluffy scrambled eggs, and sweet diced carrots.
Story
This dish balances the rich, savory depth of Lap Cheong (Chinese sausage) with the sweetness of carrots. It's a classic way to turn leftover cold rice into a flavorful meal.
Ingredients
Chinese cured sausage (Lap Cheong)
2 links
eggs
2 large
cooked cold rice
2 bowls
carrot
1 small
cooking oil
2 tbsp
salt
to taste
water
2 tbsp
Instructions
1
Prep the aromatics
Dice the Chinese sausage and carrot into small, uniform cubes. Crack the eggs into a bowl and beat them until well combined.
2
Scramble the eggs
Heat a splash of oil in a wok or skillet over medium heat. Pour in the beaten eggs and scramble until just set. Break the cooked eggs into small chunks with your spatula, then remove them from the pan and set aside.
3
Cook sausage and carrots
Add a little more oil to the same pan if needed. Toss in the diced sausage and stir-fry for a minute to release the oils. Add the diced carrots and cook together.
4
Steam and stir-fry
Splash in a small amount of water and sprinkle with salt. Cover briefly to let the carrots steam until tender. Once the water evaporates, add the cold rice and stir-fry vigorously to break up clumps.
5
Combine and serve
Return the cooked eggs to the pan. Toss everything together for a final minute to heat through and mix the flavors. Serve hot.
