Stir Fry, Baithong

Lap Cheong Fried Rice

Above photo: Lap cheong is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rice wine and soy sauce

Above photo: Lap cheong is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rice wine and soy sauce

Servings: 4 • Prep time: 20 mins • Cook time: 15 mins • Total time: 35 mins

Ingredients

  • 6 C Jasmine Rice (Cold, hard rice works the best)
  • 1 C Lap Cheong
  • 1/2 C Dried Shrimp, rehydrated in hot water, and strained
  •  2 Eggs
  • 1/2 C Onions, diced
  • 2 Garlic cloves, minced
  • 1/4 C Green Onions, sliced
  • 2 T Sugar
  • 1 t Salt
  • 1 T Soy Sauce
  • 1 t White Pepper

Instructions

  1. Heat a large wok or sauté pan on high heat, add lap cheong and cook until a good amount of fat is rendered and the edges are crisp.
  2. Add shrimp, onions, and garlic and cook for 5 minutes or until onions are brown around the edges
  3. Add eggs and scramble. It's ok to overcook the eggs and if there's some browning with the eggs it's even better. 
  4. Stir in rice, sugar, salt, white pepper, and soy sauce and cook for 10 minutes or until rice is hot and and some browning has occured. 
  5. Serve it with Yeak's Baithong or Kmao sauce