Sichuan-Style Fried Rice with Lap Cheong Sausage Recipe
This fried rice is a spicier, Sichuan-style version of the classic dish, enriched with aromatic Chinese lap cheong sausage. In China it’s a quick lunch made from leftover rice from the previous day – something like our “whatever the fridge gives”, just with Sichuan pepper. Perfect for a lazy evening when you don’t feel like cooking for long.
A comforting, quick fried rice that uses leftover rice and combines the numbing heat of Sichuan pepper with the sweet aroma of lap cheong sausage for a deeply satisfying one-pan meal.
Chef's tips
Use cold rice from the previous day – freshly cooked rice tends to be too moist and clumps easily. Have all ingredients prepped before you start, as stir-frying goes fast. Adjust the amount of chili paste and Sichuan pepper to your heat tolerance.
How to serve
Serve straight from the wok in deep bowls, topped with extra chives or sliced spring onion. A side of quick pickled vegetables or a light Asian-style cucumber salad pairs very well.
Ingredients
- cooked jasmine rice, preferably from the previous day can also be long-grain white rice - 400 g
- Chinese lap cheong sausage cut into thin slices - 2 piece
- eggs - 2 piece
- carrot medium, cut into small cubes - 1 piece
- frozen green peas - 80 g
- chives chopped - 3 tablespoon
- soy sauce - 2 tablespoon
- Sichuan pepper can be omitted or replaced with regular black pepper - 0.5 teaspoon
- neutral oil e.g. rapeseed oil - 2 tablespoon
- garlic finely chopped - 2 clove
- salt to taste, go easy because of the soy sauce
- sesame oil optional, added at the end for aroma - 1 teaspoon
- hot chili paste (e.g. sambal, doubanjiang) amount to taste - 1 teaspoon
Preparation
- Break up the rice with your hands or a spoon to get rid of clumps so the grains are loose.
- Slice the sausage into thin rounds. Peel the carrot and cut into small cubes. Chop the garlic and chives.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Crack in the eggs and stir quickly with a spatula for 30–60 seconds until you get soft scrambled curds. Transfer the eggs to a plate.
- In the same pan, add the second tablespoon of oil. Add the sausage and fry for 2–3 minutes until lightly browned and it releases some fat.
- Add the garlic and carrot and stir-fry for 2–3 minutes until the carrot starts to soften.
- Add the frozen peas and stir-fry for another 2 minutes until thawed and hot.
- Add the rice, increase the heat to high and stir-fry for 3–4 minutes, stirring often and breaking up any remaining clumps, until the rice is hot and slightly dried out.
- Add the soy sauce, hot chili paste and Sichuan pepper. Mix thoroughly so the sauce coats the rice evenly. Taste and season with salt if needed.
- Finally add the fried eggs, chives and sesame oil. Stir for another 30 seconds and serve immediately while the dish is very hot and fragrant.
Storage
Przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj na patelni z odrobiną wody lub w mikrofalówce, mieszając w połowie czasu.
