Cantonese Fried Rice with Lup Cheong
Cantonese Fried Rice with Lup Cheong
Ingredients
- 4 cups day-old cooked jasmine rice, cold
- 2 lup cheong, Chinese sausage, thinly sliced
- 2 large eggs, beaten
- 8 ounces medium shrimp, peeled, deveined, and tails removed
- 1/2 cup frozen peas and carrots, thawed
- 3 green onions, thinly sliced, white and green parts separated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced lup cheong and cook, stirring frequently, until lightly browned and some of the fat has rendered, about 2-3 minutes. Remove the lup cheong from the wok and set aside, leaving the rendered fat in the wok.
⏱️ 3 min
- 2
Add the shrimp to the wok and cook until pink and opaque, about 1-2 minutes per side. Remove the shrimp from the wok and set aside with the lup cheong.
⏱️ 3 min
- 3
Pour the beaten eggs into the wok. Scramble the eggs until just set, then break them into small pieces. Remove the scrambled eggs from the wok and set aside.
⏱️ 2 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the cold day-old rice, breaking up any clumps with a spatula. Stir-fry the rice for 3-4 minutes, ensuring each grain is heated through and slightly toasted.
⏱️ 4 min
- 5
Add the thawed peas and carrots and the white parts of the green onions to the rice. Stir-fry for another 1-2 minutes until vegetables are tender-crisp.
⏱️ 2 min
- 6
Return the cooked lup cheong, shrimp, and scrambled eggs to the wok. Add the soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together to combine and ensure all ingredients are evenly coated with the sauces. Cook for 1-2 minutes more.
⏱️ 2 min
- 7
Stir in the green parts of the green onions just before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Fried Rice with Lup Cheong
- 4 cups day-old cooked jasmine rice, cold
- 2 lup cheong, Chinese sausage, thinly sliced
- 2 large eggs, beaten
- 8 ounces medium shrimp, peeled, deveined, and tails removed
- 1/2 cup frozen peas and carrots, thawed
- 3 green onions, thinly sliced, white and green parts separated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil, divided
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced lup cheong and cook, stirring frequently, until lightly browned and some of the fat has rendered, about 2-3 minutes. Remove the lup cheong from the wok and set aside, leaving the rendered fat in the wok.
⏱️ 3 min - 2
Add the shrimp to the wok and cook until pink and opaque, about 1-2 minutes per side. Remove the shrimp from the wok and set aside with the lup cheong.
⏱️ 3 min - 3
Pour the beaten eggs into the wok. Scramble the eggs until just set, then break them into small pieces. Remove the scrambled eggs from the wok and set aside.
⏱️ 2 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the cold day-old rice, breaking up any clumps with a spatula. Stir-fry the rice for 3-4 minutes, ensuring each grain is heated through and slightly toasted.
⏱️ 4 min - 5
Add the thawed peas and carrots and the white parts of the green onions to the rice. Stir-fry for another 1-2 minutes until vegetables are tender-crisp.
⏱️ 2 min - 6
Return the cooked lup cheong, shrimp, and scrambled eggs to the wok. Add the soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together to combine and ensure all ingredients are evenly coated with the sauces. Cook for 1-2 minutes more.
⏱️ 2 min - 7
Stir in the green parts of the green onions just before serving. Serve hot.
⏱️ 1 min