Chinese Sausage Fried Rice

Chinese Sausage Fried Rice

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  justluv2cook

“Traditionally fried rice was prepared with leftovers and overnight rice. There was no special recipe to fried rice. Look in your fridge or pantry for what you think could enhance the flavor of leftover rice. If you are looking to cook a different fried rice, Chinese style, here's one. If rice is cooked slightly dry or 1 day old, the output will turn out better.”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Wash and soak the shittake mushrooms in 1 cup of hot water until softened, about 10 minutes. Slice the mushrooms and set aside, reserving liquid. Season the ground chicken with the soy sauce, sesame oil, and white pepper.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and cook until fragrant. Toss in the ground chicken, mushroom, and sausages. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the reserved mushroom liquid, dark soy sauce, green onions, and rice. Cook and stir until the rice is evenly coated with the sauce. Pour the eggs over the rice, stirring until the egg are no longer runny.

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Reviews (4)

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In my search to use up the leftovers in my refrigerator i came across this recipe. I was only making for two people so I scaled this down to suit two servings. I mixed 2 eggs, added to a flat skillet and heated up until it set, flipped it over, then set aside to cool. Once cooled I rolled up the egg omelet into a a burrito like shape and thinly sliced it, set aside for later as a garnish. I had about 1 cup of leftover white rice, chilled in the refrigerator, and some leftover rotisserie chicken that I chopped up, in place of ground chicken. I used 3 links of lup cheong chinese sausages, sliced. I omitted the shiitake mushrooms. In a pot I used a teeny smidgen of veg oil, heated up, added some chopped garlic, lup cheong, stirred. There is enough oil from the lup cheong plus a little of the veg oil to make almost 2T of oil called for in this recipe. I added some frozen peas and carrots, stirred to combine. Next, I added the chopped up chicken. Once everything was heated I added the cold rice and broke it up while in the pot. I added a little soy sauce, a dash of Lee Kum Kee oyster sauce and mixed well. I added little black pepper and salt to taste, then sprinkled some chopped green onions as a garnish along with the thinly sliced eggs. I must say that is a meal in itself and makes quite a lot for two people, plus leftovers for the next morning or for lunch. I am sure you can add other ingredients but this is usually how I make lup cheong fried rice. A tasty fulfilling dish!

Gail Cobile

Gail Cobile

Excellent and easy; my kind of recipe! I totally omitted the chicken but added a chopped green pepper then followed recipe as directed. I used leftover rice from previous nights dinner and it turned out perfect. Hubby (Filipino) suggested using cubed pork in lieu of chicken! I think he's looking at a tasty treat to take to work for his lunch! Thank you for sharing.



My advice is to LEAVE OUT the reserved liquid from the mushrooms. Should'a trusted the little voice in my head screaming "DON'T DO IT!" because I ended up with a mushy porridge NOT fried rice. I used day old rice and subbed cubed leftover pork loin for the Chinese sausage, insignificant changes that could not have affected the outcome so I have to conclude that the recipe author (and other reviewers) like mushy fried rice. Go figure.

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Amount Per Serving (8 total)

  • Calories
  • 415 cal
  • 21%
  • Fat
  • 12.6 g
  • 19%
  • Carbs
  • 64.8 g
  • 21%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 562 mg
  • 22%

Based on a 2,000 calorie diet



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Foreign Devil Fried Rice


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Fried Rice Restaurant Style