Chinese Sausage Rice

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This is the kind of dish I turn to on busy weeknights or when everyone’s hungry and I need something quick, filling, and extra comforting. Chinese Sausage Rice ticks all those boxes and then some. It’s a one-pan wonder — savory, slightly sweet, loaded with bites of sausage, tender rice, mushrooms, and pops of carrot. And you don’t need a fancy clay pot or a rice cooker. Just your everyday saucepan does the job beautifully.

Back when I was in college, this recipe was my safety net. I’d often walk into my tiny kitchen after a long day of lectures and just want something that tasted like home. A steaming bowl of sausage rice — especially with that glossy sauce drizzled over — always did the trick.

What Makes This Sausage Rice So Good

This recipe wins on both taste and convenience. The flavors dance together in every bite — smoky-sweet sausage, earthy shiitake, the soft crunch of carrots, all hugged by fluffy, fragrant rice. The best part? It’s ready start-to-finish in under half an hour, and you don’t need any special gadgets.

• Simple Ingredients: Easily found at most Asian groceries or even your regular supermarket.
• Fast, One-Pot Cooking: No juggling pans or piles of dishes.
• Flexible: You can throw in whatever veggies you like, which makes it perfect for cleaning out the fridge.
• Family-Approved: This is one of those dinners everyone at the table loves, from little ones to the grown-ups.

Understanding Chinese Sausage

Chinese sausage, or Lap Cheong/La Chang, is a staple in Chinese pantries. If you’ve never tried it, think of it as the flavor-packed cousin of salami, but with a distinct sweet and slightly boozy kick (thanks to rice wine). The Cantonese version, which is most popular outside of China, brings a little smokiness, a deep savory punch, and a hint of sweetness in every bite.

I like to bring home a vacuum-packed bunch from my local Chinese grocery. Sometimes you’ll find ones with the addition of duck liver — even richer and slightly funkier, if you’re feeling adventurous.

If you can’t find the sausage, Chinese cured pork belly is a great backup. It’s like a more robust, meatier version but works just as well here.

Picking the Perfect Rice

Jasmine rice hits that perfect balance between fluffy and slightly sticky — it holds together but still has some bite. That’s why it’s my go-to for this dish. Short-grain white rice (the type you get in Chinese or Japanese grocery shops) also works well, giving an even softer, clingier texture.

I once tried this with basmati, just out of curiosity. The flavor was nice but the grains turned out a bit too separated for my liking. If you don’t mind that, use what you have!

My Favorite Veggies for This Dish

I usually toss in carrots and dried shiitake mushrooms (re-hydrated and sliced). They pair so well with the sausage — the smokiness and sweetness play off each other. Fresh or frozen carrots both work. If I’m cleaning out the fridge, peas, broccoli, asparagus, or even some baby corn have all ended up in the pot with no complaints.

Scallions are a must — sprinkled at the end, they give a burst of freshness that ties everything together.

Sauce: The Secret to Umami Goodness

The sauce here is legendary in its simplicity — light and dark soy sauces for salt and color, oyster sauce for depth, a splash of Shaoxing rice wine, a drop of fragrant sesame oil, and a pinch of white pepper. It’s the magic that ties everything together.

If you’re avoiding seafood, try a mushroom-based “oyster” sauce — you get similar umami with none of the shellfish.

Step-by-Step: My Real-Life Approach

Prepare Your Toppings

Give the sausages a quick rinse, then slice them thin on the diagonal. They’re a bit firm, so I use my sharpest knife (and a little muscle). Cut carrots into small cubes, slice your mushrooms, and chop up a good handful of scallions.

Cooking the Rice

I rinse the raw rice in cool water, swirling it around and pouring off the cloudy water a couple times. Then drain well. In a heavy-bottomed saucepan, add rice and an equal amount of water. Bring it to a full boil while uncovered. Watch it closely — once the water is level with the rice, lower the heat right away.

Layering In the Good Stuff

Spread the sausage, carrots, and mushrooms right over the rice. Resist the urge to stir! Cover and steam on the lowest heat for 10 minutes (no peeking). Once the timer’s up, turn off the heat and let everything sit — lid on — for 5 more minutes. This resting step is the secret for fluffy rice with perfectly steamed toppings.

Sauce and Finish

Mix your sauce ingredients while the rice is sitting. Once the time is up, pour that sauce all over, scatter your scallions, and gently fluff and toss until every grain is coated and colorful.

How I Like to Serve It

I love eating this straight out of the pot, but if friends are over, I’ll serve it up in big bowls, with some hot chili crisp or pickled veggies on the side for extra zing. It’s filling enough on its own, but I sometimes add a fried egg on top for some extra richness.

Leftover Wisdom

Chinese sausage rice keeps brilliantly. If you have any leftovers, just cool and pack into an airtight box. It will last in the fridge for up to three days. Reheat gently on the stovetop or in the microwave with a sprinkle of water — that keeps it from drying out.

Handy Hints & Troubleshooting

• If your rice looks a bit dry, add a splash more water and cover for a few extra minutes over very low heat.
• If things stick a bit to the bottom, don’t worry! That golden crunchy layer is beloved in many Chinese homes — it’s called “fan jiao” and often fought over at my house.
• If you want to double the recipe, use a larger pot and keep an eye on the water — you might need a bit more.

Questions You Might Have

Can I cook this in a rice cooker?
Yes, just add your toppings once it switches to “cook” mode, then let everything steam together. The sauce goes in after.

What if I don’t have Shaoxing wine?
Try a dab of dry sherry or simply skip it.

What goes well with this dish?
Light brothy soups or a chilled cucumber salad make great sides.

This is the kind of recipe I come back to again and again — simple, hearty, and full of familiar flavors that always lift my spirits. If you give it a go, let me know how it turned out or what new additions you tried — it’s a dish made to evolve with your own kitchen and tastes.

Try other Chinese recipes:

• Easy Homemade Sukiyaki
• Chinese BBQ Ribs
• Southern Fried Corn