Chinese Sausage Fried Rice Com Chien Lap Xuong Recipe

I absolutely love this recipe because it combines the comforting, fragrant aroma of jasmine rice with the irresistible sweet-savory flavor of Chinese sausage, creating a warm and satisfying dish that never fails to hit the spot. Plus, it’s super easy to whip up in just one pan, making it perfect for those busy weeknights when you want something delicious without the hassle!

The dish that I love to prepare is my Chinese Sausage Fried Rice, or Com Chien Lap Xuong. It tastes so good and is so satisfying that I am tempted to make it too often.

With cold cooked jasmine rice, sweet and savory Chinese sausage, and the aromatic combo of garlic and onions, it’s a perfect blend of flavor and nutrition.

Ingredients

Jasmine Rice, Prepared in Cold Water: Flowing with carbohydrates, just the thing to soak up savor.

Sausages from China: They contribute a delightful balance of sweetness and savoriness, along with lots of protein.

Garlic: Increases taste, furnishes antioxidants, fuels cardiovascular wellness.

Oil from plants: vital for deep frying, reinforces texture.

Peas and carrots, when frozen, enhance the appearance of dishes.

They contribute vitamins and a slight sweetness.

Provides protein, aids in binding the rice, gives creamy texture.

Soy Sauce: Salty, umami-rich depth, flavor enhancer.

Sesame oil: Gives a nutty scent, and is full of good fats.

Green onions deliver freshness with a hint of spice and a wealth of vitamins.

Ingredient Quantities

• 2 cups of cold cooked jasmine rice
• 2 Chinese sausages (lap xuong), thinly sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped

Instructions

1. In a large skillet or wok, medium heat is used to warm 1 tablespoon of vegetable oil. The oil is found to be the perfect medium for the flavoring and light browning of several Chinese sausages, which are used in this dish. The sausages are cooked in the same pan as the rest of the ingredients, adding a light touch of sweetness. After they are cooked, remove the sausages and set them aside.

2. Use the same skillet and the remaining 1 tablespoon of vegetable oil. Add the minced garlic and chopped onion, and sauté until the onion is translucent.

3. Raise the temperature to medium-high and mix in the cold, cooked jasmine rice. Stir-fry the rice, breaking up any clumps.

4. Put the thawed peas and carrots in the skillet and keep stir-frying until they are just heated through.

5. Move the rice mixture to one side of the skillet and pour the lightly beaten eggs into the cleared space. Cook the eggs until they are scrambled, then mix them into the rice.

6. Using the source text as a guideline, here is a version of the passage with changed wording. Browned Chinese sausages go well with rice and vegetables. Return them to the skillet and mix with rice and vegetables.

7. Add the soy sauce and sesame oil to the rice, stirring them in deeply to ensure they are evenly mixed.

8. Add salt and pepper to taste and mix thoroughly so that every ingredient gets to know its neighbor.

9. Take the skillet off the heat and scatter the minced scallions over the fried rice.

10. Serve the Chinese sausage fried rice warm, savoring the delicious and aromatic combination of flavors.

Equipment Needed

1. Large skillet or wok
2. Spoon or spatula for stirring
3. Knife
4. Cutting board
5. Bowl for beaten eggs
6. Measuring spoon

FAQ

• Q: Can I use fresh rice instead of cold cooked rice?
  
  A: It’s best to use cold cooked rice, as it has a firmer texture that helps prevent the fried rice from becoming mushy.
• Q: What type of Chinese sausage is suitable for this dish?
  
  A: Lap xuong, a sweet and savory Chinese sausage, is ideal for this dish due to its unique flavor profile.
• Q: Can I substitute other vegetables for the peas and carrots?
  
  A: Yes, you can use other vegetables such as bell peppers or corn for variety and personal preference.
• Q: Is it necessary to add sesame oil?
  
  A: While not mandatory, sesame oil adds a nutty aroma and enhances the dish’s flavor, making it more authentic.
• Q: Can I make this dish vegetarian by omitting the sausage?
  
  A: Yes, you can omit the sausage and add more vegetables or tofu for a vegetarian version.
• Q: How do I prevent the eggs from overcooking?
  
  A: Cook the eggs separately by scrambling them lightly, then add them to the rice at the end of cooking to prevent overcooking.
• Q: Can I prepare this dish in advance?
  
  A: You can prepare and refrigerate it, but it’s best served fresh. Reheat gently to maintain texture when serving leftovers.

Substitutions and Variations

• Rice: Substitute with cold cooked brown rice or quinoa for a healthier option.
• Chinese sausages: Use bacon or sliced chorizo for a different flavor profile.
• Vegetable oil: Olive oil or canola oil can work as an alternative.
• Frozen peas and carrots: Fresh diced carrots and peas can replace frozen ones.
• Soy sauce: Tamari or coconut aminos can be used as a gluten-free option.

Pro Tips

1. Use Day-Old Rice For the best texture, make sure your jasmine rice is at least a day old and thoroughly chilled. Freshly cooked rice can become mushy when stir-fried.

2. Uniform Slicing Slice the Chinese sausages thinly and uniformly to ensure even cooking and a consistent distribution of flavor throughout the dish.

3. Flavor Infusion Allow the garlic and onions to cook until they are both fragrant and slightly caramelized. This step builds a deeper flavor base for your fried rice.

4. Create a Well for the Eggs When pushing the rice mixture to the side, create a deep well in the center of the skillet to cook the eggs. This makes it easier to scramble them before mixing into the rice.

5. Enhance with Heat If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce when adding the soy sauce and sesame oil. This will give the dish an extra kick of flavor.