This post may contain affiliate links. Please read my privacy policy.
This Chinese fried rice is an authentic, 20 minute meal with savory Chinese sausage and perfectly toasted grains. Using overnight rice, minced garlic, and a signature sauce blend, it achieves a smoky, restaurant style flavor that is much better than takeout.
Recipe Summary
- 🔪 Prep Time: 10 minutes
- 👨🍳 Cook Time: 10 minutes
- ⏱️ Total Time: 20 minutes
- 🍽️ Servings: 4 people
- 🏷️ Calories: ~641 calories
- 🍳 Cook Method: Stir-fried
- ✨ Flavor Profile: Toasty rice grains mixed with savory bits of Chinese sausage and a rich, savory sauce.
- 🧩 Difficulty: Very easy (Failproof and perfect for a simple weeknight meal)
SUMMARIZE AND SAVE THIS CONTENT ON
Best Chinese Fried Rice Recipe
Whenever I have leftover rice in the fridge, I just have to make Chinese fried rice. This version with Chinese sausage (lap cheong) is such a good meal for any day of the week, and since it cooks so fast, it is perfect for busy weeknights! This recipe takes less than 20 minutes and uses simple pantry staples to create a dish that is bursting with savory, smoky flavor.
When you want real takeout flavor, you need the right balance of aromatics and seasoning. The ingredients are cooked over intense high heat in a Chinese wok, with the iconic aromas from the wok hei（镬气）or breathe of wok. One of my favorite things about this fried rice is the way the sweet and salty Chinese sausage (lap cheong) fat renders out to coat every single grain of rice. A few cloves of fresh minced garlic and a mix of soy, fish, and oyster sauces are all it takes to transform simple leftovers into something special. This is truly the best Chinese fried rice recipe for when you want a quick, authentic meal.
If you want to switch things up, check out my ‘Easy Substitutions And Swaps’ section below to see the various types of fried rice.
All About Chinese Sausage (Lap Cheong)
Chinese sausage (lap cheong) is the star ingredient that provides a unique sweet and savory depth to this dish. You can usually find these vacuum sealed pairs in the Asian section of most grocery stores or at any local Asian market. They are firm to the touch and have a beautiful marbled appearance with bits of white fat that will melt into your rice as you fry it.
To prep them for this recipe:
- Try To Peel The Casing: Most varieties have a thin outer collagen or plastic casing that should be peeled off after a quick rinse in warm water to make the texture better. They will be fine if you just use them as is, without peeling off the casing.
- Chop Into Pieces: Place the sausages on a chopping board and slice them into small, bite sized pieces.
- Choose Your Cut: Some people prefer thin diagonal coins, while others like small cubes so there is sausage in every spoonful.
- Quick Cooking: Since they are cured, they cook very quickly in the wok, releasing the delicious fat that makes the rice so fragrant.
Secrets To Restaurant Style Fried Rice
Following these essential tips will help you achieve the perfect texture and deep savory flavor found in your favorite restaurants.
- Rice Texture: Avoid fresh steamed rice because the moisture content makes it too wet; instead, use overnight rice kept in the fridge to keep the grains separate and lump free. If you must use fresh steamed rice, spread it out on a large tray and let it air dry or place it in front of a fan for at least 30 minutes to remove surface moisture.
- Wok Hei And High Heat: Use an intensely hot Chinese wok for the best results, or a skillet on high heat to create a quick sear that prevents steaming.
- The Umami Layer: Combine soy sauce with oyster or fish sauce for a deeper taste, and add ground white pepper for that characteristic earthy heat.
- Speed And Prep: Fried rice moves fast, so have all your ingredients chopped and sauces measured by the stove before you start cooking.
Ingredients You’ll Need
- Chinese sausage (lap cheong)
- Overnight steamed rice
- Fish sauce
- Oyster sauce
- White pepper
Check the recipe card at the bottom of this post for all the ingredient details.
Pro Tip #1: Why I Use Fish Sauce
I add fish sauce because it provides a salty depth that perfectly seasons the grains. It offers a concentrated punch of umami that elevates the savory profile of the entire dish. I recommend looking for Red Boat or Three Crabs brand.
Pro Tip #2: Why I Use Oyster Sauce
I include oyster sauce because it adds thickness and a hint of sweetness to the sauce blend. This helps glaze the rice grains and balances the saltiness from the soy and fish sauces.
Pro Tip #3: Why White Pepper Is Essential
I always add ground white pepper for that authentic restaurant flavor because its sharp, earthy heat cuts through the rich sausage fat. If you are out of white pepper, black pepper is a great substitute to keep that nice kick of heat.
How To Make Chinese Fried Rice
Heat a wok or skillet over high heat. Add the cooking oil and stir-fry the minced garlic until it is aromatic and fragrant. Add the cut Chinese sausage (lap cheong) pieces to the pan. Stir and cook for about 1 minute so the fat begins to render.
Pour in the beaten and let them cook briefly. Use your spatula to break them into small pieces. Toss in the thawed mixed vegetables and stir well. Immediately add the rice and mix thoroughly to break up any clumps and combine everything.
Add the soy sauce, fish sauce, oyster sauce, ground pepper, and salt. Continue to stir fry for 1 to 2 minutes over high heat.
Once the grains are well coated and the rice becomes lightly toasty, dish it out and serve immediately!
Easy Substitutions And Swaps
As we all know, fried rice is very versatile, and you can easily customize it with different proteins or flavor profiles to suit your mood.
- Spam: Use diced spam for a salty, savory Hawaiian style twist; find the full details in my Spam Fried Rice recipe.
- Shrimp: Swap the sausage for succulent shrimp to make a classic seafood version; my Shrimp Fried Rice recipe shows you how.
- Nasi Goreng: Add kecap manis and shrimp paste for an Indonesian style flavor; explore my Nasi Goreng (Indonesian Fried Rice) recipe for this specific variation.
- Crab: Fold in fresh crab meat at the very end for a delicate and luxurious meal; follow my Crab Fried Rice recipe here.
- Pineapple: Add fresh pineapple chunks for a burst of sweet and tangy tropical flavor; you can see the steps in my Pineapple Fried Rice recipe.
- Tom Yum: Stir in tom yum paste for a spicy and sour Thai inspired kick; grab the instructions for my Tom Yum Fried Rice recipe.
- Kimchi: Mix in chopped kimchi for a bold Korean flavored dish; read through my Kimchi Fried Rice recipe for more tips.
Frequently Asked Questions
For authentic Chinese restaurant style results, use long grain rice like Jasmine rice, which I recommend for its fragrance and firm texture. Avoid short grain or Japanese rice, as they tend to be too sticky and are not ideal for keeping the grains separate.
You can use any cooking oil with a high smoke point, such as vegetable, canola, or peanut oil, to handle the intense high heat needed for the wok.
As we all know, fried rice is very versatile, so you can easily swap the frozen mix for finely diced bell peppers, snap peas, or shredded cabbage for extra crunch.
The rice will stick if the pan is not hot enough or if you didn’t use enough oil. Make sure the wok is shimmering hot before adding the oil and aromatics to create a non-stick surface.
Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or a little bit of oil to the pan to help break up the grains and restore the texture.
This recipe is 641 calories per serving.
What To Serve With This Recipe
This dish is best served with other Chinese recipes. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Chinese Fried Rice
Ingredients
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 2 Chinese sausage, lap cheong, cut into small pieces
- 2 large eggs, lightly beaten
- 1 cup frozen mixed vegetable, thawed
- 4 cups overnight steamed rice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 3 dashes ground white pepper, or black pepper
- salt, to taste
Instructions
- Heat a wok or skillet over high heat. Add the cooking oil and sauté the garlic until aromatic. Then add the Chinese lap cheong sausage, stir, and cook for about 1 minute.
- Add the beaten eggs and let them cook, breaking them into pieces with a spatula. Add the mixed vegetables and stir well. Then add the rice and mix thoroughly to combine all the ingredients.
- Add the soy sauce, fish sauce, oyster sauce, ground pepper, and salt, and continue to stir-fry for a minute or two. Once the rice becomes toasty, dish it out and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have no idea where to get Chinese sausauge
Chinese sausage is usually sold at Asian grocery stores in the refrigerated or dried foods section. If you can’t find it locally, you can also order it online. Look for “Chinese sausage” or “lap cheong.”
Yummy! I work from home, and throw this together quickly during my lunch break using whatever leftover meat I have.
Hi Stevie, thanks for trying my recipe and for the 5 stars! :)
I have always liked the combination of soy sauce, oyster sauce and fish sauce. , ever since I started using them in pancit.
In the Filipino pancit, following the ratio of 1 tablespoon each, I always know that my pancit will taste the same.
Thank you for sharing.
Hi Eden, thanks for liking my recipe and for the 5 stars! :)
I make minor adjustments and use as my fried rice staple. Very good recipe.
For the cooking oil, I like to use any variety of frying oil due to it’s high heat. Since I don’t have a wok, I need to use a small skillet. One secret to mine, is to use a dash of sesame seed oil in with the cooking oil to give it a more nutty taste.
HI, my wife is a vegetarian, but will eat some chicken or fish. Is this a good substitute.
If she is ok with the ingredients, then yes, but definitely let her look at it.
Can I make this ahead of time and reheat it? What would you suggest? I’m doing a Chinese new year party here in the US and have a lot to cook. We lived in Penang Dalat School for 22 years and miss the wonderful food!
Yes.