Growing up in Hawaii, we used to eat Chinese sausage, or lap cheong, just thinly sliced and fried with plain white rice. I liked that sweet taste. It brings back memories of our childhood.
Lap cheong is a fatty sausage, that’s a little sweet, not savory. It’s pretty readily available on the West Coast, and keeps quite well in the refrigerator. It’s sold in a package like the one in the photo and they come 2 in a vacuum pack. I like to have this handy in my refrigerator.
This is Winnie’s recipe with lap cheong using a rice cooker. She adds bok choy, or chingensai, as we say in Japan. That’s the green vegetable in the package. You can say this is a meal in one with starch, meat and veggie!
- 2 rice cooker cups of white rice - medium or small grain
- a little less than the equal amount of water
- 4 sticks of Chinese sausage/lap cheong
- 6 - 8 bok choy roughly chopped
- Wash rice and add a little less than equal amount of water as rice. This is because the vegetable will add moisture to the rice.
- press rice cooker to let it start cooking.
- Slice Chinese sausage in half, lengthwise, and then into little squares. Set aside.
- Chop bok choy in half, lengthwise. Then chop into around 6 pieces. Keep them large as they will shrink.
- Heat a frying pan. When hot add sausage. There is no need to add oil, as the sausages are quite fatty. Add chopped bok choy. Cook al dente and set aside.
- When the rice is halfway cooked, add the bok choy and sausage mixture into the rice and let the rice finish cooking.
- When the rice cooker beeps, it's done. Mix and serve.