Chinese Sausage and Corn Fried Rice

A wooden spoon stir fries a mixture of rice, corn, and Chinese sausage in a large wok.

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

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A wooden spoon stir fries a mixture of rice, corn, and Chinese sausage in a large wok.
Chinese Sausage and Corn Fried Rice is an easy dish to transport for camping and is packed with rich flavor.
Preparation 15 minutes
Cook 20 minutes
Ready in 35 minutes
Servings 6 Servings
CourseLunch
InfluenceAsian
DifficultySeasoned
MethodStir Fry

Ingredients

  • 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

Directions

  • 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. 

Nutritional Information

Sodium: 1247mgCalcium: 25mgVitamin C: 1mgVitamin A: 80IUSugar: 1gFiber: 2gPotassium: 88mgCholesterol: 55mgCalories: 547kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 3gSaturated Fat: 10gFat: 32gProtein: 19gCarbohydrates: 43gIron: 1mg

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Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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