Lap Cheong Fan (Chinese Sausage Rice)

By Chinuck | Asia Polka | 6 Sep 2021

Lap Cheong has been a favourite of mine since I was a kid. It's a cured sausage that is traditionally hung dry in storefronts, although nowadays they're often sold wetter in packages in the fridge at supermarkets. They are salty, sweet and have large clumps of fat in them. They aren't meant to be eaten like a kielbasa or hot dogs, but rather used in small pieces for flavouring like chorizo.

lap cheong

One trope associated with lap cheong is the Chinese bachelor who throws one in the rice cooker to cook with the rice and calls it a meal. Today we're going to make a not quite so lazy version of this. (But still a rather lazy "rice cooker meal".)

lap cheong fan


  • 2 cups rice
  • 2 lap cheong
  • 2 dried Chinese mushrooms
  • 0.5 onion, roughly diced
  • 2 slices of ginger
  • 1 handful of cilantro, chopped
  • soy sauce
  • chopped green onions

ingredients cut


  • Slice the lap cheong into diagonal slices. Slicing diagonally opens up more surface area for the flavour to infuse the rice.
  • Wash the rice and fill the rice cooker with water to the level indicated on the rice cooker. Alternatively, as an easy measure, stick your index finger into the water until the tip touches the rice. The water should come up to the first knuckle (the one closest to the tip). Every Chinese person knows this way of measuring and now you do too! <chilese accent>Oh lo, gifing away ancien Chilese seclets...</chilese accent>
  • Throw the lap cheong, mushrooms, onion and ginger into the rice cooker.

ingredients in rice

  • Let it sit for about 30 minutes before turning the rice cooker on to give the mushrooms and chance to hydrate. If you want to be less lazy, soak the mushrooms ahead of time, slice them and remove the stems.
  • Press the button on the rice cooker. In every Chinese household, it happens at least once every few months that somebody forgets to push the button and the family has to starve for an extra 30 minutes before dinner.


  • When the rice is done, add the cilantro and 4 "swirls" of soy sauce, then give everything a mix.
  • Scoop the lap cheong fan ("fan" is rice, by the way) into a bowl and top with chopped green onions.


If you have a clay pot, this is even better! But you'll have to be careful and watch for overboiling and for when the rice is done.

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A Chinese-Canadian expat living in Poland. Filling in the time here blogging about Asian food and culture while waiting for my crypto positions to turn the right way.

Asia Polka
Asia Polka

Asian food and culture from the perspective of a Chinese Canadian expat living in Poland.

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