Sichuan Fried Rice with Lap Cheong and Vegetables

A flavorful and spicy fried rice featuring Chinese sausage (lap cheong), a colorful mix of vegetables, fluffy scrambled egg, and a fiery Sichuan sauce with chili bean paste and tingly Sichuan peppercorns.

Prep Time

15 minutes

Total Time

35 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

5 items

Cost

£2.20/serving

Season:

☀️ Summer

Meal Type:

Breakfast

Cuisine:

Chinese

Main Ingredient:

Eggs•Rice

Mood:

Spicy

Ingredients

Servings

4cupsCooked Rice(Day-old rice works best)

£1.20

4linksChinese Sausage (Lap Cheong)(Sliced thinly)

£4.50

3Eggs(Lightly beaten)

£0.90

1cupFrozen Mixed Vegetables(Peas, carrots, corn, etc.)

£0.40

2Green Onions(Chopped)

£0.50

2clovesGarlic(Minced)

£0.10

1teaspoonGinger(Minced)

£0.15

1tablespoonChili Bean Paste (Doubanjiang)(Adjust to taste)

£0.30

2tablespoonsSoy Sauce(Low sodium recommended)

£0.10

1tablespoonShaoxing Wine (or Dry Sherry)(Optional)

£0.20

1teaspoonSesame Oil(For flavor)

£0.15

1teaspoonSichuan Peppercorns(Lightly toasted and ground)

£0.25

1teaspoonSugar(Balances the flavors)

£0.01

2tablespoonsVegetable Oil(For cooking)

£0.05

Total Cost

£8.81

£2.20 per serving

Instructions

1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.
7.
Garnish and serve: Stir in the chopped green onions. Serve immediately and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (350g)

620 kcal / 2594 kJ

Carbs

75g

29% of RDA

Fat

25g

36% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Day-old rice is ideal for fried rice as it is drier and holds its shape better during stir-frying.

Adjust the amount of chili bean paste to your preferred level of spiciness. You can also add a pinch of chili flakes for extra heat.

Toast the Sichuan peppercorns briefly in a dry pan before grinding to enhance their flavor and aroma.

Don't overcrowd the wok, as this will lower the temperature and result in soggy fried rice. Cook in batches if necessary.

If you don't have Shaoxing wine, you can substitute with dry sherry or omit it altogether.

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Small bowl

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...