Fried rice vegetables with lup cheong

Fried rice is an important Chinese meal that you can find in many Chinese restaurants all over the world. Traditional Chinese fried rice recipe calls for Chinese sausage or lup cheong, vegetables, eggs, overnight rice and soy sauce. The ingredients are cooked over intense high heat in a Chinese wok, with the essential aromas from the wok hei or breathe of wok.

The first thing you need to know about wok cooking is that oil is very important. To bring flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice. Fried rice is affordable, quick and easy to make. Although it’s “plain” in its ingredient list and technique, it’s a fantastic dish to learn some very valuable and basic Chinese cooking skills. Which I am learning from my grandma and mom. It’s an easy mid-week dinner idea that can be stirred up in a flash.

It’s a challenge that I am taking on with different ingredients, flavourful and colourful added to it technique of using a wok to occupy myself in lockdown and trying not to go out often if I can. This fried rice is lighter rice colour, colourful, flavourful delicious that you would go for second bowl. Let’s cook!!!


6-8 green beans, cut into bite size
4 c cooked overnight rice
3 Chinese lup cheong sausage, cut into bite size
3 eggs, beaten
2 medium carrots, cut into bite size
2 stalk celery, cut into bite size
1 small onion, finely diced
125 g frozen corn, thawed and drained
2 Tbs soy sauce
2 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
1 Tbs fish sauce
3 Tsp minced garlic
2 Tsp sesame oil
1 Tsp diced ginger
white pepper


Heat 4 Tbs oil in a hot wok until surface seems to glitter slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove eggs from wok with a spatula and drain on paper towel. Set aside.

Add 1 Tbs oil and sauté 1 Tsp garlic until fragrant. Add Chinese lup cheong sausage, stir and cook for about 2 minutes until soft. Remove and set aside. Heat wok on medium high heat and add 4 Tbs oil. When the oil is hot, add 1 Tsp garlic and fry until fragrant. Then add onion and ginger. Stir fry for 1 to 2 minutes, until it starts to brown and soften.

Then add carrots, celery, cook for 3 minutes. Next add green beans and season with some salt and pepper, then cook until the vegetables are soft, about 4 minutes. Now add rice, corn, sesame oil, fish sauce, soy sauce, oyster sauce, and eggs. Stir to combine well with all the ingredients and rice is heated through about 2 to 4 minutes.

Use spatula to break up eggs into smaller pieces while cooking about 1 minutes. Push the rice into the middle of the wok to let the edge of the wok heat up. After about 20 seconds, pour Shao Xing wine around the edge of the wok. Stir fry for another 20 seconds.

Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. As soon as the rice becomes toasty, transfer rice to a bowls and serve with a glass of white wine. Enjoy!!!


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