Fried Rice with Chinese Sausages and Shrimp

Lop Cheung Sin Har Chau Fon

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is the classic Cantonese fried rice, the chau fon. I remember it as a special treat for the Lunar New Year and during the winter months, when lop cheung, the Chinese sausage, was available to us. It was, and is, wonderfully tasty, and you needn’t wait for winter, for lop cheung is available the year round.


  • 4 Chinese sausages
  • cups extra-long-grain rice
  • cups co


  1. Wash the Chinese sausage, place in pot with the rice and water and cook the rice. After cooking, remove the sausage and allow to cool. Cut into quarters lengthwise, then into ¼-inch pieces.
  2. While the rice is cooking, make the sauce an