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Japanese Tang OhRice Dishes⏱ 25 minServes 2

Japanese Tang Oh & Lap Cheong Fried Rice

Aeroveg Japanese Tang Oh meets sweet, smoky lap cheong in a wok-charred fried rice — comfort food with a fresh herby upgrade.

Japanese Tang Oh & Lap Cheong Fried Rice
Lap cheong fried rice is one of those deeply Cantonese-Singaporean dishes that feels like home the moment it hits the pan. The sweet, fatty sausage fills the kitchen with its unmistakable fragrance, and day-old jasmine rice soaks up every bit of it. Aeroveg Japanese Tang Oh — the chrysanthemum green prized in Cantonese cooking for its grassy, subtly floral aroma — is the natural partner here, wilting into the hot rice with just enough structure to add texture and a fresh herby note that cuts through the richness of the egg and sausage.

Method

  1. Render the lap cheong. Heat a wok or large frying pan over medium-high heat. Add lap cheong and fry for 2 minutes, stirring, until lightly caramelised and its fat has rendered into the pan. Remove lap cheong and set aside, leaving the fat in the wok.
  2. Fry the garlic. Add a drizzle of neutral oil to the wok. Add minced garlic and stir-fry for 30 seconds over high heat until fragrant and just golden.
  3. Add the rice. Add cold day-old rice, breaking up any clumps with a spatula. Spread across the wok and press down. Let it sit undisturbed for 1–2 minutes so the bottom catches and develops a light char.
  4. Scramble and fold. Push rice to one side. Pour beaten eggs into the cleared space and scramble until just set. Fold through the rice before the eggs fully firm up.
  5. Season and add the greens. Add soy sauce and white pepper. Toss well to coat. Return lap cheong to the wok. Add Aeroveg Japanese Tang Oh and stir-fry for 1–2 minutes until the greens just wilt and turn bright.
  6. Finish and serve. Remove from heat. Drizzle sesame oil and toss once more. Serve topped with sliced spring onions.
Aeroveg Japanese Tang Oh tip: The chrysanthemum greens carry a uniquely floral, grassy flavour that’s a classic pairing in Cantonese soups and hot pots — and it translates brilliantly to fried rice. Add it in the final 2 minutes only; any longer and it loses its colour and the delicate fragrance cooks off.