Sichuan Fried Rice with Lap Cheong and Vegetables

Prepare the sauce: In a small bowl, combine chili bean paste, soy sauce, Shaoxing wine (if using), sesame oil, toasted and ground Sichuan peppercorns, and sugar. Mix well and set aside.

Cook the sausage: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the sliced lap cheong and cook until slightly browned and fragrant, about 2-3 minutes. Remove the lap cheong from the wok and set aside.

Scramble the eggs: Add the remaining 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and cook, stirring occasionally, until lightly scrambled. Remove the eggs from the wok and set aside.

Stir-fry vegetables and aromatics: Add the frozen mixed vegetables, minced garlic, and minced ginger to the wok. Stir-fry until the vegetables are heated through and slightly softened, about 3-4 minutes.

Combine and fry: Add the cooked rice to the wok. Break up any clumps with a spatula and stir-fry until heated through, about 2-3 minutes. Pour the prepared sauce over the rice and stir-fry to evenly coat everything.

Add back the sausage and eggs: Return the cooked lap cheong and scrambled eggs to the wok. Stir-fry until everything is well combined and heated through, about 1-2 minutes.

Garnish and serve: Stir in the chopped green onions. Serve immediately and enjoy!