Lap Cheong and Egg Fried Rice

Lap Cheong Fried Rice

Lap Cheong is a Chinese hard sausage made from pork and pork fat that is usually smoked, sweetened and seasoned. I generally freeze the package of lap cheong since I so rarely use it. It's easy to remove the casing by soaking the sausage links in boiling water until the casings puff up. They're easy to then peel off, making it less difficult to slice. I like to season the rice for depth of flavour and mix it with eggs to give the fried rice a golden hue.

This fried rice is a one-dish meal that needs no more than a bowl of soup for company. It has all four food groups and is a complete meal unto itself.