4 Servings
Prep Time
Cook Time
Difficulty Level
Download or Print

This fried rice with lup cheong and shiitake mushrooms recipes is quick, easy and hearty enough for either lunch or dinner!


  • 1½ cup long-grain white rice, rinsed
  • 2 tsps Shao Hsing wine
  • 2 tsps sesame oil
  • 2 eggs, lightly beaten
  • 1 tbsp peanut oil
  • 3 lup cheong sausages, sliced
  • 4 fresh shiitake mushrooms, thinly sliced
  • 1 red capsicum, seeded, thinly sliced
  • 4 green onions, white part finely sliced,green part cut into 8-cm lengths, shredded
  • 2 cm ginger, peeled, finely chopped
  • 1 garlic clove, finely chopped
  • 100 g small cooked prawns, peeled
  • 1 cup frozen peas, thawed
  • 2 tbsps light soy sauce

Cook rice. Spread over a large tray.Refrigerate, uncovered, 2 hours or overnight to dry out. Drizzle Shao Hsing wine over.


In a wok, heat 1 tsp sesame oil on high,swirling to coat. Pour in egg, swirling tocreate a thin layer. Cook 1 min until just set. Slide from wok. Roll up andthinly slice.


Heat remaining sesame oil and peanut oil in wok on high. Stir-fry sausage and mushroom 3 to 4 mins. Add capsicum, white roots of green onion, ginger and garlic. Stir-fry for 1 min.


Mix in rice and stir-fry 3 to 4 mins. Add prawns, peas and soy sauce. Stir-fry 2 to 3 mins. Serve topped with omelette and remaining green onions.

Download or print the recipe