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Lap Cheung Fried Rice May 8, 2007

Posted by Angeleyes in Meat, Rice.

One word to describe this…. *YUMMY!*

Lap cheung or waxed meat is one of the must have item during the Lunar New Year. Long time ago, it was only during the Lunar New Year season that the yummy lup cheung are being imported from China but now we can get them all year round.

Though I love to eat lap cheung but I try not to eat them too often as they are unhealthy. Why? Well, lap cheung is a type of processed food just like those English sausages which are high with sodium content. PiggyBeng loves eating lap cheung as it’s easy to prepare (either steam or lightly fried) and he can slurp down a big bowl of rice with it!



  • 1.5 cups Rice – cooked and leave in the fridge over night
  • 3 sticks Lap cheung (2 sticks cut into small cubes and 1 stick into thin slices)
  • 2pcs Chinese mushroom (soaked and cut into small cubes)
  • 6 strands Longbeans (sliced thinly)
  • 1 Big onion (sliced)
  • 1pc Red chili (sliced)
  • 3 Eggs (2 for mixing into the rice and 1 for omelette)
  • 2 Squids (medium size, cut into rings)
  • Light soy sauce and pepper for taste


  1. Heat up wok with just a little oil (if using non-stick pan) to fry the egg omelette. Cooled and cut into thin strips.
  2. Heat up wok with 1tbsp oil and fry the lap cheung cubes till it look crispy and lift up. Continue with the sliced lap cheung and lift up when it looked crispy.
  3. Using the balanced oil in the wok (residue from the lap cheung so very fragrant), fry the longbeans till soft and look a little brownish then lift up and saute the onion by adding another tbsp of oil and fry till fragrant.
  4. Add in the mushroom cubes, continue frying with the onions then add in the longbeans, sliced chili, and the squid rings while adding a tbsp of oil.
  5. When the squid rings start to curl up, add in the rice and keep strring till all the other ingredients mixed well with the rice.
  6. Add in light soy sauce, stir and add in the eggs (beaten) and when it mixed with all the rice add in the fried lap cheung cubes.
  7. Before lifting up, sprinkle a few dash of pepper to taste.
  8. Garnish the fried rice with the fried sliced lap cheung and omelette strips.


Note: Do continue to add a little oil if you think the rice is rather dry along the way.



1. whoisbaby - May 8, 2007

i like to use lapcheung for fried rice too. make the rice more frangrant. oops … after reading this and seeing the picture, my tummy is growling. is 1215am now. i had my dinner around 5pm. ha ha … guess i better go sleep now.

2. Sasha - May 10, 2007


3. Annie Q - May 11, 2007

wuhooo! Very Yummy! My favourite!

4. Mdm2359 - May 13, 2007

Hi I love lap cheung on my fried rice too! Your food presentation is good! I had this problem of making my food looks good on pics :p

5. Angeleyes - May 14, 2007


I think lap cheung is a good alternative for meat and since it can be kept much longer in the freezer makes it perfect for cooking!

You everything also nice hor? LOL How come eat so much still so slim leh?

Hehhee…. me waiting for your laksa paste.. then can savour the yummy Sarawak laksa lioa!

Thanks for dropping by! My presentation is nothing compared to Wokkingmum! 😆 If you notice I always use close-up so you won’t see the mess around the dishes! 😛

6. Mdm2359 - May 16, 2007

hehe…i thought full shot will look better instead…unless confident enough then use close-up :p haha…really, wokkingmum is veri good at making creative designs out of her food 🙂 we can learn alot from her 🙂

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