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Chinese Stir-Fried Rice with Lap-chung
Brought to you by: Eddie G.-M., Julian Middle School
U.S. to Metric and Metric to U.S.
3 cups of rice
3 Lap-chung (a type of chinese sausage)
Your choice of vegetable (whatever you have on hand)
Pot to cook rice or rice cooker.
Wok or other pan that can be used to stir fry.
First, you have to cook the rice. My family uses a rice cooker and I would advise you to do the same, so put the 3 cups of rice into the cooker and add 4 cups of water on top of it.
While the rice cooks, put the 3 lapchung in boiling water and use your pot to scramble the 2 eggs. After you scramble the eggs, check on the lapchung. It is done when it is a a slightly dark color, if it is done take it out of the water and cut into pieces vertically.
If the rice is still unfinished, put the eggs and lapchung in a warm place and unless your vegetable is small such as peas. Slice them into pieces the size of your thumb at the largest.
When the rice is finished, set the pot on the stove at medium tempeture and put the rice into it along with all of your ingredients and put a splash of soy sauce on top of it and mix around until the rice is a brownish color. You can add extra ingrediants into the mixture of what every you want but be sure that it is cooked because when it is cooking together, it will not fully cook.
Now it is finished, so serve hot and enjoy!
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