4 Servings
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One of the most popular comfort foods is a fragrant bowl of fried rice, and this recipe with lup cheong (Chinese sausages) is great for family celebrations.


  • 1½ cups long grain rice, rinsed
  • 2 tbsps shao xing rice wine
  • 2 tsps sesame oil
  • 2 eggs, lightly beaten
  • 2 tsps peanut oil
  • 2 dried Chinese-style lup cheong pork sausages, thinly sliced
  • 4 green onions, white part sliced, green ends shredded
  • 100 g small cooked prawns, peeled
  • 1 cup frozen peas, thawed
  • 2 tbsps soy sauce

In a saucepan, cook rice in boiling water, following packet instructions. Rinse under cold water and drain well. Spread over a large tray. Chill, uncovered, 2 hours or overnight to dry out. Drizzle cooking wine over.


In a large wok or frying pan, heat half sesame oil on high, swirling to coat base and sides. Pour in egg, swirling. Cook 1 min until almost set. Slide from pan. Roll up and thinly slice. Set aside.


Add remaining sesame oil and peanut oil to wok. Stir-fry sausages and sliced onions 1 to 2 mins. Add rice and stir-fry for 3 to 4 mins.


Toss prawns, peas and soy sauce through. Stir-fry 1 to 2 mins until heated through. Serve topped with omelette and remaining onion.

Chef’s Tip: Accompany this dish with the Stir-fried Mixed Greens In Oyster Sauce

Text & Photo: John Paul Urizar/BauerSyndication.com.au

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