Go Back
+ servings

Garlic Rice with Chinese Sausages and Cucumbers

This quick stir fry dish of Garlic Rice with Chinese Sausages and Cucumbers was simple and easy to cook because I had all the ingredients on hand. The sweet Chinese sausages enhanced the savory garlic rice. And the crisp cucumbers were a unique, refreshing addition to the all-in-one dish. This recipe was inspired by the "300 Best Stir Fry Recipes" Cookbook by Nancie McDermott (Robert Rose Publishing). Serves 2 to 4.
Cook Time8 mins
Total Time8 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Stir-fry Garlic Rice Chinese Sausages Vegetables
Servings: 2 people
Calories: 472kcal


  • 3 to 4 cups cooked white rice refrigrated overnight
  • 2 whole lap cheong or Chinese sausages, sliced from Asian markets; about 3/4 cup
  • 1/4 cup water
  • 1 Tablespoon patis (fish sauce)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 Tablespoons vegetable oil
  • 2 cloves garlic minced fine
  • 1/2 teaspoon chopped fresh ginger
  • 1 1/2 cups green beans sliced in 1-inch length pieces
  • 1 whole large fresh cucumber peeled, sliced,
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 whole onion sliced
  • 1 whole medium-sized red bell pepper , seeded, sliced in strips, for garnish


  • Using a fork, loosen chilled, refrigerated rice till the grains are no longer clumped together. Set aside.
  • In a small saucepan, place the Chinese sausages and water. Bring to a boil. Cook for  2 minutes. Remove from heat and set aside. Slice when it has cooled.
  • Put the remaining water used from cooking in a small bowl. Add the fish sauce, soy sauce, salt, and sugar.
  • In a large skillet or wok, over medium heat, sauté the garlic, onions and ginger.
  • Add the softened Chinese sausage and green beans. Cook for 6 minutes or till green beans are soft. Then add the cooked rice.
  • Pour the fish & soy sauce mixture on the rice in the skillet. Mix well till  sauces coat the rice grains and turn to brown.
  • Place the cucumber slices, nestled next to the Chinese sausages and green beans.
  • Season with salt and black pepper. Garnish with slices of red bell pepper slices. Serve warm.
  • COOK'S COMMENTS : Author Nancie McDermott described Chinese sausages in her cookbook 300 Best Recipes: "Chinese sausages are rich, sweet pork sausages, beloved throughout Asia. They are often used in steamed rice dumplings or sautéed quickly and served over rice." I buy my supply of sausages at Asian markets. They are also known as lap cheong. Read labels well when purchasing. There are different varieties that range from salty, sweet to very spicy.
  • About the Author: Nancie McDermott is an expert on the food and culture of Thailand. She has written several cookbooks and contributes recipes and features on food and travel to Food and Wine, Bon Appetit magazines. Find more of Nancie's recipes and cookbooks on her site nanciemcdermott.com.
  • Buy the Book from Amazon: You can conveniently purchase the "300 Best Stir-Fry Recipes" Cookbook by Nancie McDermott (Robert Rose Publishing) and more cookbooks from my Amazon affiliate page. Click here.
  • Disclosure: I did not get paid to review or mention this cookbook. The cookbook was a gift from the author and one which I highly recommend to those who want easy, quick stir-fry Asian dishes to prepare.

Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


    Serving: 1g | Calories: 472kcal | Carbohydrates: 76g | Protein: 9g | Fat: 15g | Saturated Fat: 12g | Sodium: 1507mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 1.5mg