Lap Cheong Fan (Claypot Sausage Rice)
Rice steamed with sweet lap cheong sausage and a soy drizzle.
Ingredients
- 300 g Jasmine rice
- 150 g Lap cheong sausage
- 1 tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- 200 g Bok choy (optional)
- 2 Scallions (optional)
- 1 tsp Toasted sesame oil (optional)
Method
- Rinse the rice until the water runs clear, slice the lap cheong and scallions, and halve the bok choy.
- Whisk the dark and light soy, sesame oil, and sugar together into a finishing sauce.
- Bring the rinsed rice and its measured water to a boil in a pot, lay the sliced sausage on top, then drop the heat to low.
- Cover and steam over low heat until the rice is tender and the sausage is plump, about 15 minutes.
- Lay the bok choy on top to wilt in the last few minutes, then rest off the heat.
- Drizzle with the sauce, scatter over the scallions, and serve from the pot.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Lap Cheong Fan (Claypot Sausage Rice)
Lap cheong fan is a Cantonese claypot classic in which rice is steamed together with lap cheong, the sweet, cured Chinese sausage that renders its fragrant fat into the grains as it cooks. Traditionally made in a clay pot over a flame, the dish is prized for the way the rice at the bottom crisps into a golden crust while the sausage perfumes everything above it. The flavor is savory-sweet and deeply aromatic, with the wine-cured richness of the lap cheong soaking down through the rice, then lifted at the table by a soy-and-sesame finishing sauce.
This version is a straightforward one-pot method that captures the essence without a specialist claypot: the rinsed rice is brought to a boil, the sliced sausage laid on top, and the whole thing steamed over low heat until the rice is tender and the sausage plump. Bok choy goes on in the final minutes so it wilts in the steam and adds a fresh, green counterpoint. The last move is the important one — a drizzle of the dark-and-light soy, sesame, and sugar sauce whisked together beforehand, poured over just before serving so it seasons every bite. Scatter the scallions and eat straight from the pot for a fast, comforting meal for two.
Lap Cheong Fan (Claypot Sausage Rice): frequently asked questions
How many calories are in Lap Cheong Fan (Claypot Sausage Rice)?
A serving has about 831 calories — 23g protein, 126.8g carbs, 24.1g fat, 2.9g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Lap Cheong Fan (Claypot Sausage Rice) gluten-free?
As written, no — it contains Dark soy sauce, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Lap Cheong Fan (Claypot Sausage Rice) take to make?
About 35 minutes start to finish, but only around 15 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Lap Cheong Fan (Claypot Sausage Rice)?
The core ingredients are essential, but you can leave out bok choy, scallions, toasted sesame oil — they're optional and mainly there for extra flavor or finish.
How many servings does Lap Cheong Fan (Claypot Sausage Rice) make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.