Chinese Sausage and Corn Fried Rice is an easy dish to transport for camping and is packed with rich flavor. Cook the rice ahead of time, or use a package of prepared rice. Chinese sausage, found at many Asian supermarkets, is well preserved and often does not even require refrigeration.
Chinese sausage, or lop cheong, literally translates as “preserved sausage.” They tend to be a sweet sausage made with fatty pork. You can also find a spicy Chinese sausage that is more common in Cantonese cuisine.
This is a great recipe to use leftover cooked rice. You can use white or brown rice, depending on your preference. You can swap out canned corn with frozen peas or cooked chopped carrots, and add chopped green onions.
Chinese Sausage and Corn Fried Rice Recipe
- 2 teaspoons soy sauce
- 2 teaspoons water
- 1/2 teaspoon sesame oil
- pinch sugar
- pinch salt
- 3 tablespoons sesame oil
- 5 cups cooked white rice
- 1 small yellow onion chopped
- 3 Chinese sausages diced
- 2 eggs beaten
- 1 can (14 oz) corn kernels rinsed and drained
- In a small bowl, whisk together the soy sauce, water, sesame oil, sugar, and salt. Set aside until needed.
- Heat the 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the eggs and scramble, breaking them up into small pieces. Transfer the eggs to a bowl and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the sausage and stir fry for 30 seconds to release some of the fat.
- Add the onions and cook until soft and translucent, 3 to 5 minutes.
- Increase the heat to high and add the rice. Cook the rice until heated through, stirring often and breaking up any clumps, about 5 minutes.
- Pour the reserved sauce over the rice and mix together with a scooping motion. Cook for an additional 1 to 2 minutes.
- Add the scrambled eggs and corn and toss to combine and heat through. Serve immediately.