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!

Bookmark the recipe here (out May 28th!), bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

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