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!

Tune in to the livestream this coming Monday 5/31/21 at 6:30PM PST right here on YouTube when we’ll be cooking this one live as well!
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Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

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Music: Tennessee Whiskey (feat Jae Jin) | Woo Cooks Beats (lofi beats to cook to):
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RECIPE (written version):
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