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!

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Rice with Chinese Sausage and Bok Choy
Recipe type: Mixed Rice
Cuisine: Chinese
Serves: 4
Prep time:
Cook time:
Total time:
White rice with bits of Chinese sausage and bok choy
  • 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
  1. 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.
  2. press rice cooker to let it start cooking.
  3. Slice Chinese sausage in half, lengthwise, and then into little squares. Set aside.
  4. Chop bok choy in half, lengthwise. Then chop into around 6 pieces. Keep them large as they will shrink.
  5. 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.
  6. When the rice is halfway cooked, add the bok choy and sausage mixture into the rice and let the rice finish cooking.
  7. When the rice cooker beeps, it's done. Mix and serve.





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