Chinese Sausage and Vegetable Fried Rice is a classic home-style dish. The Chinese sausage is savory, sweet, and rich, the vegetables are crisp and fresh, and the rice is loose and absorbs all the sausage fat and savory sauce. Without oyster sauce, the natural flavor of the sausage shines. The sauce is poured around the edge of the pan, and everything is stir-fried over high heat for that “wok hei” flavor—savory with the sweetness of sausage and the freshness of vegetables. Perfect on its own or with a light soup.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 2-3 Chinese sausages (Cantonese-style, sliced or diced)
· 2 eggs (beaten)
· 150g mixed vegetables (diced carrot, corn, and green peas for firm veggies; lettuce or cabbage for quick-cooking veggies—handle separately)
🌴 Aromatics:
· 3-4 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 2 tbsp light soy sauce
· A little dark soy sauce (for color)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Sausage
Slice or dice the Chinese sausage. ⚠️ Note: The sausage is already savory and sweet; slicing it thin helps render the fat and release its aroma. - Prepare the Vegetables
Blanch the firm vegetables (carrot, corn, green peas) for 1 minute, then drain. Cut the quick-cooking vegetables (lettuce, cabbage) and set aside to add at the end. ⚠️ Note: Pre-cook the firm vegetables and add the quick-cooking ones last to keep them crisp. - Coat the Rice with Egg
Pour the beaten eggs over the cold rice and mix with chopsticks until every grain is coated. ⚠️ Note: This gives the rice an even golden color and a richer egg aroma. - Stir-fry the Sausage
Heat a little oil in a pan, add the sausage, and stir-fry over medium heat until it changes color, releases oil, and the edges are slightly charred. Remove and set aside, leaving a little oil in the pan. ⚠️ Note: Fry the sausage until crispy; the rendered oil adds flavor to the rice. - Sauté the Aromatics
Add a little oil to the pan, add the minced garlic and ginger, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Firm Vegetables
Add the blanched carrot, corn, and green peas, and stir-fry over high heat for 1-2 minutes until tender. Set aside. ⚠️ Note: Cooking the firm vegetables first ensures they’re fully cooked. - Stir-fry the Rice
Turn to low heat. Add the egg-coated rice and break up any clumps with a spatula. Then turn to high heat and stir-fry quickly. Pour the light soy sauce and dark soy sauce around the edge of the pan, add a pinch of sugar, and stir-fry until every grain is coated. ⚠️ Note: Using low heat before adding the rice prevents the egg from clumping or burning. Pouring the sauce around the edge of the pan releases its aroma. Keep the heat high for distinct grains. - Combine and Serve
Add the cooked sausage and firm vegetables, and stir-fry over high heat for 30 seconds. Finally, add the quick-cooking vegetables and stir-fry for 20 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the sausage and vegetables back at the very end. Add the quick-cooking vegetables last to keep them crisp. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The rice is distinct, the sausage is savory, sweet, and rich, the vegetables are crisp and fresh, and it’s a satisfying meal.
💡 More Delicious Recipes:
If you enjoy this hearty and savory fried rice, you should also try my [Yangzhou Fried Rice] for another colorful and satisfying classic.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Coating the rice with egg gives it an even golden color and richer flavor. Fry the sausage until crispy; the rendered oil adds flavor. Pre-cook the firm vegetables and add the quick-cooking ones last to keep them crisp. Pour the sauce around the edge of the pan for a deeper aroma. Use low heat before adding the rice to prevent the egg from clumping. Keep the heat high for the best “wok hei” flavor.
❤️ Click the homepage for more delicious recipes!