hello hi everyone! Wesley here. As some folks may have noticed, fried rice is a dish that we have already done in this series a few times, including kimchi fried rice, SPAM fried rice, and crispy skillet seared fried rice. That said, I thought I’d use this as an opportunity to explore one of my favorite classic approaches to the dish that my dad used to make when I was a kid with leftovers from breakfast, which is a lap cheong fried rice. For those not familiar, lap cheong is a form of chinese sausage made from pork (and occasionally, organ meat for the adventurous).

It comes up in many, many savory chinese dishes, and you may recognize it from our Zhong Zi and pancit recipes as well. What has always stood out to me though is its particularly fragrant nature, since it is iconically seasoned with sichuan peppercorn. In addition, we’ll also be boning up the heat of our dish with some doubanjiang and lao gan ma, for a super pervasive and oily heat as well. Hope you try it!

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 2 green onions

  • 2 medium carrots

  • 1/3 cup frozen peas

  • 1/3 cup frozen corn

  • 2 lap cheong sausages

  • 2 eggs

  • 1 tbsp shaoxing wine

  • 1/2 tsp corn starch

  • 1 1/2 cups left over rice

INGREDIENTS (sauce)

  • 4 tbsp soy sauce

  • 2 tbsp sesame oil

  • 2 tbsp hoisin sauce

  • 2 tbsp rice vinegar

  • 1 tbsp doubanjiang

  • 2 tbsp lao gan ma

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice thinly on a bias, set aside

  • PEEL and dice the carrots, set aside

  • SLICE the lap cheong sausages on a bias, set aside

  • WHISK the eggs with shaoxing wine and corn starch, set aside

  • COMBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok as hot as possible, then add 4 tbsp of peanut oil, and long yao

  • ADD the lap cheong and carrots, and saute for 1-2 minutes

  • MOVE the wok contents to one side of the wok, then add the garlic and ginger, bloom until fragrant (about 10 seconds), and toss to combine

  • MOVE the wok contents to one side of the wok, then add the eggs to the wok, let set for 30 seconds, and toss to combine

  • ADD the leftover rice a third at a time, breaking up clumps as needed

  • ADD the sauce 2-3 tbsp at a time until the desired texture and flavor is reached

  • FINISH with the greens of green onions

 

tagged with woo can cook, fried rice, lap cheong, chinese sausage, lethal weapon 4