Lap Cheong Fried Rice

1. Preparation

Gather all ingredients and tools needed: chopping board, knife, large skillet or wok, and spatula.

Dice the lap cheong into small pieces, about 1/4 inch thick.

Chop the onion into small cubes.

Peel and finely chop the garlic.

Slice the green onions into thin rings, separating the white parts from the green tops.

If using, dice the carrots into small cubes.

2. Cooking

Heat 1 tablespoon of oil in a large skillet or wok over medium heat.

Add the lap cheong pieces and cook for 3-4 minutes until they are slightly crispy, stirring occasionally.

Add the diced onion and garlic to the skillet, cooking for an additional 2-3 minutes until the onion becomes translucent.

If using carrots, add them now and stir-fry for another 2 minutes until they start to soften.

Push the ingredients to one side of the skillet, and add the remaining 1 tablespoon of oil to the empty side.

Once the oil is hot, add the cooked rice, breaking up any clumps. Stir-fry for about 2-3 minutes.

Mix everything in the skillet together, ensuring the rice is well coated with the oil and combined with the other ingredients.

Add soy sauce, stir well to season the rice evenly, and cook for 2 more minutes, allowing the flavors to meld.

Finally, stir in the white parts of the green onions and cook for another minute.

Remove from heat and garnish with the green tops of the green onions.