Chinese Sausage and Chicken Fried Rice

Name: Chinese Sausage and Chicken Fried Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Chinese-American
Ingredients: 10 cups cooked day-old white rice; 7 oz Chinese sausage (lap cheong); 1 lb boneless, skinless chicken breast; 7 large eggs; 1 medium white onion; 4 green onions; 4 cloves garlic; 2 tbsp neutral cooking oil; 1 (12 oz) bag frozen peas and carrots; 1 cup bean sprouts; 1/2 cup soy sauce; 2 tbsp dark soy sauce; 2 tbsp sesame oil; 1 tbsp Maggi seasoning; salt, to taste; black pepper, to taste; white pepper, to taste

This Chinese sausage and chicken fried rice combines sweet lap cheong, tender chicken, and scrambled eggs with day-old rice for a savory, crowd-pleasing meal that comes together in one pan.

🌍Chinese-American 🏷️Fried rice 🏷️Chicken fried rice 🏷️Chinese sausage 🏷️Asian Takeout-style

🏷️

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TikTok

Total

40 min

Servings

8

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

10 cups cooked day-old white rice
7 oz Chinese sausage (lap cheong)
1 lb boneless, skinless chicken breast
7 large eggs
1 medium white onion
4 green onions
4 cloves garlic
2 tbsp neutral cooking oil
1 (12 oz) bag frozen peas and carrots
1 cup bean sprouts
1/2 cup soy sauce
2 tbsp dark soy sauceoptional
2 tbsp sesame oil
1 tbsp Maggi seasoning
salt, to taste
black pepper, to taste
white pepper, to taste

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Instructions

1
Dice the Chinese sausage and white onion. Mince the garlic and chop the green onions.
2
In a bowl, crack and whisk the eggs. Scramble them in a separate pan, then set aside.
3
In a large wok over low-medium heat, add the diced Chinese sausage and cook slowly to render out the fat. Once rendered, remove the sausage and set aside, leaving the fat in the wok.
4
Turn the heat up to high. Once the wok is smoking, add the diced chicken. Season with salt and pepper and stir-fry until cooked through. Remove from the wok and set aside.
5
Add a bit of neutral oil to the wok. Add the diced white onion and chopped green onions, and sauté until translucent.
6
Add the minced garlic and sauté for another 30 seconds until fragrant.
7
Add the frozen peas and carrots and cook until thawed and heated through.
8
Return the scrambled eggs, cooked chicken, and rendered Chinese sausage to the wok. Add the cooked rice.
9
Pour sesame oil, soy sauce, and optional dark soy sauce over the rice. Stir-fry everything together, making sure to break up any clumps of rice.
10
Season with black pepper, white pepper, and Maggi seasoning. Continue to toss until everything is well combined and heated through.
11
Turn off the heat and toss in the bean sprouts.
12
Taste and adjust seasoning as needed. Serve immediately.

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Tips & Notes

Pro tips

Dice the Chinese sausage into small pieces and cook it first to render its fat, which seasons the entire dish.
Scramble eggs separately, then set aside before adding rice—this prevents overcooking and keeps scrambled pieces distinct.
Keep wok or pan at medium-high heat and work quickly to avoid mushy rice; break up any clumps as you stir.
Add soy sauce and sesame oil at the end rather than early, so flavors stay vibrant and oil doesn't burn.

Substitutions

Chinese sausage (lap cheong) → diced ham or bacon (less sweet, smoky alternative)
Chicken breast → shrimp, pork, or cubed tofu (adjust cooking time)
Neutral cooking oil → vegetable or peanut oil (peanut oil adds subtle flavor)
Frozen peas and carrots → fresh broccoli, snap peas, or mushrooms (add near end to retain texture)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat, adding a splash of water or soy sauce to restore moisture.

Common Questions

Can I use fresh rice instead of day-old rice?

Fresh rice will be too moist and clump together. Day-old refrigerated rice works best because it has dried out slightly, allowing each grain to fry separately. If you must use fresh rice, spread it on a sheet pan and refrigerate for several hours first.

What is Chinese sausage and where do I find it?

Chinese sausage (lap cheong) is a sweet, cured pork sausage found in Asian markets or online. It has a firm texture and doesn't require pre-cooking—just dice and cook it briefly in the pan to render the fat and infuse the rice.

Can I make this ahead?

Yes. Cook the rice and store it in the refrigerator up to 3 days ahead. Prepare the chicken, sausage, and vegetables in advance. Assemble and fry the fried rice just before serving for the best texture.

How do I scale this recipe for more servings?

This recipe serves 6–8 people. To scale up, multiply all ingredients proportionally, but increase cooking oil gradually—you may need less oil per batch than the ratio suggests if cooking in larger batches.

Can I substitute the chicken or sausage?

Yes. Use shrimp, pork, beef, or tofu in place of chicken. For sausage, substitute with diced ham, bacon, or omit it entirely. Adjust cooking time based on your protein's density.