Lap cheong is a Chinese air-cured sausage that brings an enchantingly smoky, sweet-and-salty flavour to any fried-rice game.






Skill level

Average: 4.3 (23 votes)


  • 60 ml (¼ cup) vegetable oil, plus extra if necessary
  • 2 garlic cloves, minced
  • 3 spring onions, finely sliced
  • 2 lap cheong (Chinese sausages), sliced
  • 1 cup mixed diced frozen vegetables
  • 1 tsp fish sauce
  • 4 cups chilled leftover cooked Japanese rice
  • salt and white pepper, to season
  • 3 eggs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a large frying pan over medium heat and add the vegetable oil. Add the garlic and half the spring onions and fry for about 1 minute. Add the lap cheong and stir for 2 -3 minutes or until golden. Add the frozen vegetables and toss until the vegetables are thawed. Add the fish sauce and toss to combine.
  2. Add the rice to the pan and press with the back of a spatula to break up the rice. Season well with salt. Move the contents of the pan to one side and add the eggs to the open side. Mix the eggs vigorously until the eggs are cooked and start to break into small pieces. Mix the egg into the rice, then add the remaining spring onion. Taste and adjust the seasoning if necessary, then serve.


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Photography by Adam Liaw.