If you visit any decent-sized Chinese market you'll find an impressive array of Chinese sausage, known commonly by its Cantonese name, lap cheong. Rice is a perfect vehicle for this sweet and salty meat, as it soaks up all of the rendered fat and flavor. Used in fried rice, the sausages impart a richness to each kernel. The only trick to cooking fresh lap cheong is to carefully monitor the browning process, as the sugar content in the meat makes the slices of sausage easy to scorch. Otherwise, just keep your fried rice simple: when the sausage is this fatty and sweet, adding too many ingredients to the wok would just be overkill.
- Active time: 20 minutes
- Total time:20 minutes
- 2 or 3 links of Chinese sausage, cut into 1/4 inch slices
- 4 cloves garlic, minced
- 4 cups cold cooked rice
- 2 tablespoons light soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon white pepper
- To garnish:
- finely chopped green onion or cilantro
Add the slices of Chinese sausage to the wok and slowly cook over medium-low heat in order to render as much of the fat as possible. Move the slices of sausage around in the wok, taking care that the sausage doesn't scorch.
Remove the sausage and all but 1 teaspoon of the rendered lard from the wok. The extra lard can be discarded or set aside for another use. Add the minced garlic and stir-around to brown over low heat.
Add the rice and the rest of the ingredients to the wok and stir around until the kernels are evenly mixed and heated. Add the sausage links back to the wok and stir to mix. Serve immediately, garnishing with green onion, cilantro, or another herb.