Chinese fried rice

all details

Lap cheong is a Chinese dried pork sausage and can be found in the nonrefrigerated section of Asian food stores. When using in a recipe, make sure it is thoroughly cooked, and refrigerate any remaining sausages after opening.

Murdoch Recipe Article Lead - narrow

Ingredients

  • 350 g (12 oz/1¾ cups) long-grain rice
  • 1 tablespoon vegetable or peanut oil
  • 2 eggs, beaten
  • 3 chinese sausages (lap cheong), thinly sliced on the diagonal 
  • 100 g (3½ oz) snake beans, cut into 2 cm (¾ inch) lengths
  • 6 spring onions (scallions), finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons grated fresh ginger
  • 160 g (5½ oz) small raw prawns (shrimp), peeled and deveined
  • 100 g (3½ oz/⅔ cup) frozen peas, thawed
  • 2 tablespoons soy sauce
  • 2 spring onions (scallions), extra, thinly sliced on the diagonal

Method

1. Wash the rice under cold running water until the water runs clear. Bring a large saucepan of water to the boil, add the rice and cook for 10–12 minutes, or until tender. Drain and rinse under cold water to remove any excess starch. Spread out on a flat tray and refrigerate for 2 hours or preferably overnight.

2. Heat a wok over high heat, add half the oil and swirl to coat. Add the egg, swirling to coat the side of the wok. When the egg is almost set, roll it up in the wok, turn off the heat, then remove. Roughly chop and set aside.

3. Reheat the wok over high heat, add the remaining oil and swirl to coat. Add the Chinese sausage and snake beans and stir-fry for 2–3 minutes. Add the spring onion, garlic and ginger and stir-fry for 1 minute. Add the prawns and stir-fry for 1–2 minutes, or until cooked. Stir in the rice and peas and toss until well combined and heated through. Stir in the soy sauce and serve garnished with the chopped egg and extra spring onion.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Rice, Shellfish
  • Cuisine - Chinese
  • Course - Dinner, Lunch

Similar recipes

Murdoch Recipe Thumbnail

Tempeh stir-fry

Rating: 3.5 out of 5 stars
Reader ratings (8)

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Festive feasting

Turkey, ham, seafood, pudding: these recipes have got you covered.

Cook discussions

Salmon and kimchi tacos

Hard taco shells are not Mexican. They were invented in the United States in the 20th century. Read more

Commenter
Sasha
Date and time
1 day ago

Cook discussions

Salmon and kimchi tacos

Hard taco shells are not Mexican. They were invented in the United States in the 20th century. Read more

Commenter
Sasha
Date and time
1 day ago

Cook discussions

Salmon and kimchi tacos

Hard taco shells are not Mexican. They were invented in the United States in the 20th century. Read more

Commenter
Sasha
Date and time
1 day ago

Cook discussions

Salmon and kimchi tacos

Hard taco shells are not Mexican. They were invented in the United States in the 20th century. Read more

Commenter
Sasha
Date and time
1 day ago

Cook discussions

Salmon and kimchi tacos

Hard taco shells are not Mexican. They were invented in the United States in the 20th century. Read more

Commenter
Sasha
Date and time
1 day ago